The Ultimate Summer Tomato Salad

• 1 cup lady peas
• 1 pound fresh okra pods, half lengthwise
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• Salt and pepper
• 1 cup heirloom cherry tomatoes, halved
• 1 cup fresh corn kernels (about 1 ear of corn)
• 1 cup radish sprouts or microgreens
• 2-3 medium heirloom tomatoes, cut into wedges
• 1-2 ripe peaches, sliced into wedges

1. Preheat oven to 425
2. .
3. Bring lady peas to a boil in salted water. As peas cook, skim foam from surface of the water. Let cook for 25-30 minutes or until tender. Drain and set aside to cool completely.
4. Toss okra halves with oil, paprika, and salt and pepper to taste. Spread okra in a single layer on a rimmed baking sheet lined with aluminum foil. Bake at 425
5. for 15-20 minutes or until browned and crisp, stirring okra halfway through cooking. Set aside.
6. To assemble the salad, combine lady peas, tomatoes, corn, sprouts, and peaches in a bowl. Toss with desired amount of Herbed Avocado-Tahini Dressing. Top with roasted okra. Season with salt and pepper to taste.

lady peas, okra pods, extravirgin olive oil, paprika, salt, heirloom cherry tomatoes, fresh corn kernels, sprouts, heirloom tomatoes, peaches

Taken from www.myrecipes.com/recipe/the-ultimate-summer-tomato-salad (may not work)