Recipe - Three-Bean Salad With Roasted Onion

1 lg Red onion, (Three fourths pound)
peeled and halved
Vegetable cooking spray
Three fourths pound Wax beans, (3 cups)
1 One half cup Shelled blackeyed peas (1/2
pound unshelled)
1 One half cup Shelled lima beans (1/2
pound unshelled)
One fourth cup Sherry vinegar
2 tablespoon Olive oil
1 teaspoon Mustard seeds, crushed
1 teaspoon Minced fresh rosemary
One half teaspoon Salt
One fourth teaspoon 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 blackeyed 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 MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.