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Okra Salad
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Course:
Side Dish, Salad, Lunch
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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.