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Roasted Potato, Corn & Okra Salad

Submitted by: JustRightMenus

Servings: 7

Categories: corn, okra, potato

From the kitchen of:

 preventionrd.com

Ingredients

 2 lb small potatoes, halved (quartered, if larger)

2 lg fresh rosemary sprigs, chopped

1/4 c olive oil, divided

3/4 tsp salt, divided

black pepper

3/4 lb small (2- to 3-inch) okra, heads removed

2 c corn (fresh or frozen)

1 1/2 TB fresh lemon juice

1 large shallot, minced

Directions

 Put oven rack in middle position and preheat oven to 450°.

Mix together: potatoes, half the chopped rosemary, half the olive oil, 1/2 tsp salt, and some pepper. Spread into a large roasting pan; cook in oven for 20 minutes, stirring after 10 minutes or so.

Whisk lemon juice, shallot, the rest of the rosemary, the rest of the oil, 1/4 tsp salt, and some pepper. 

Cook corn in 1 quart of salted boiling water for 3 minutes. Drain.

Stir potatoes and add okra to the pan, tossing to coat. Continue to roast another 30 minutes, until okra and potatoes are tended. 

Remove veggies from oven, add corn and dressing. Toss all together, and serve while warm.