Title: Three-Bean Salad with Roasted Onion
Categories: Salads
Yield: 7 Servings

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

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.