Name: Roasted Potato and Okra Salad
Cook time: 40 min
Total time: 1 hr
Yield: Makes 6 side-dish servings
Ingredients: 2 lb small potatoes such as fingerling, red, or yellow-fleshed; 1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use; 2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped; 1/4 cup olive oil; 2 1/4 teaspoons salt; 1 teaspoon black pepper; 3/4 lb small (2- to 3-inch) okra; 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh); 1 cup fresh corn (from 1 to 2 ears); 1 1/2 tablespoons fresh lemon juice; 1 tablespoon finely chopped shallot

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Roasted Potato and Okra SaladRomulo Yanes

Cooks' note:

Be aware that fava beans can cause a potentially fatal reaction in some people of Mediterranean, African, and Pacific Rim descent.

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