Purple Hull Pea and Pickled Okra Salad
Ingredients
- 2 cups fresh, shelled purple hull peas, cooked (see notes for cooking instructions)
- ½ cup chopped spicy pickled okra
- 1 cup cherry tomatoes, quartered
- 2 tablespoons okra pickling liquid
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon sugar
- ⅓ teaspoon black pepper
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