Okra Salad
Ingredients
- 1 pound fresh or frozen sliced okra
- 2 Tbsp. olive oil
- 2-3 tomatoes (diced)
- 1 can black-eyed peas (15 oz., drained and rinsed)
- 1/4 cup red onion (finely diced)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup apple cider vinegar
- 2 tsp. 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.
Nutrition
Calories: 1980kcal | Carbohydrates: 144g | Protein: 47g | Fat: 142g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 101g | Sodium: 1134mg | Potassium: 3351mg | Fiber: 49g | Sugar: 30g | Vitamin A: 5386IU | Vitamin C: 143mg | Calcium: 538mg | Iron: 16mg