Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) small okra , stems trimmed 1 pound(s) yelllow wax beans , halved 3 tablespoon(s) light mayonnaise 3/4 cup(s) very thin red onion strips 2 tablespoon(s) light sour cream 2 tablespoon(s) cider vinegar 2 tablespoon(s) chopped fresh dill 1 teaspoon(s) prepared horseradish 1/2 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground pepper 4 plum tomatoes , seeded, and cut into 2-inch strips 1 hard-cooked egg , chopped 4 slice(s) cooked bacon , crumbled

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil; add okra and cook 2 minutes. Remove with slotted spoon to colander; refresh under cold water. Add beans to boiling water; cook 2 to 3 minutes, or until crisp-tender. Add to okra in colander and cool under cold water; drain. Whisk mayonnaise, red onion, sour cream, vinegar, dill, horseradish, salt, and pepper in a large bowl; add okra and beans; toss. Stir in tomatoes. Cover; refrigerate at least 4 hours or overnight to allow flavors to blend. To serve, garnish with egg and bacon.


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