First, choose small, pinky-size okra so they're soft—even sweet. Blacken them whole <em>in a slick of bacon fat</em>, and they're suddenly the smoky, meaty, crunchy backbone that your summer succotash has always longed for. Corn, tomatoes, and limas get tossed right in the same skillet, and the whole dish is finished with bright, punchy hits of lemon, parsley, and basil; it is a salad, after all—a best-of-summer, spoonable, no-slime salad.

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