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Okra Salad

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Course: Side Dish, Salad, Lunch


  • 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


  • 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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