Three-Bean Salad with Roasted Onion

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Three-Bean Salad with Roasted Onion Ingredients

1 lg Red onion, (3/4 pound)	2 tb Olive oil
Vegetable cooking spray	1 ts Mustard seeds, crushed
3/4 lb Wax beans, (3 cups)	1 ts Minced fresh rosemary
1 1/2 c Shelled black-eyed peas (1/2	1/2 ts Salt
1 1/2 c Shelled lima beans (1/2	1/4 ts Pepper
1/4 c Sherry vinegar	1 Clove garlic, minced

Instructions for Three-Bean Salad with Roasted Onion

Place onion halves, cut sides down, in a baking dish coated with cooking spray. Bake, uncovered, at 450 degrees for 30 minutes or until tender. Let cool slightly; coarsely chop, and set aside. Trim ends from wax beans, and remove strings; set aside. Cook black-eyed peas and lima beans in boiling water for 12 minutes. Add wax beans, and cook an additional 8 minutes or until tender. Drain; set aside. Combine vinegar and next 6 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add onion, peas, and beans, and toss well; cover and marinate in refrigerator at least 8 hours. Yield: 7 servings (serving size: 1 cup). Per serving: 309 Calories; 5g Fat (14% calories from fat); 18g Protein; 51g Carbohydrate; 0mg Cholesterol; 168mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

Main Ingredient: OnionsCuisine: Uncategorized

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