Ingredients
- 1 pound fresh or frozen sliced okra
- 2 Tbsp. olive oil
- 2-3 tomatoes diced
- 1 15- oz. can black-eyed peas drained and rinsed
- 1/4 cup red onion finely diced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup of apple cider vinegar
- 2 tsp. of Dijon mustard
- 1/2 cups canola or olive oil
Instructions
- Preheat oven to 375 ℉.
- Toss okra with olive oil and spread evenly on a sheet pan. Roast until okra is golden brown and sizzling, stirring occasionally for 20-30 minutes.
- Whisk together the vinaigrette ingredients in a large mixing bowl.
- Add tomatoes, peas, onion, salt and pepper to the vinaigrette.
- When the okra is done, toss it with the bean and vinaigrette mixture. Serve warm or at room temperature.
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