-1 large bunch scallions, halved lengthwise and roughly chopped
-2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
-1/4 cup olive oil
-2 1/4 teaspoons salt
-1 teaspoon black pepper
-3/4 lb small (2- to 3-inch) okra, heads removed
-1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
-1 1/2 tablespoons fresh lemon juice
-1 tablespoon finely chopped shallot
-Put oven rack in middle position and preheat oven to 450°F.
-Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook corn while potatoes roast:
-Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.
Make dressing and assemble salad:
-Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Serve hot or warm.