Three-bean salad with roasted onion
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red onion, (3/4 pound) peeled and halved |
| Vegetable cooking spray | ||
| ¾ | pounds | Wax beans, (3 cups) |
| 1½ | cup | Shelled black-eyed peas (1/2 pound unshelled) |
| 1½ | cup | Shelled lima beans (1/2 pound unshelled) |
| ¼ | cup | Sherry vinegar |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Mustard seeds, crushed |
| 1 | teaspoon | Minced fresh rosemary |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic, minced | |
Directions
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@... on Jan 28, 1997.