Three-Bean Salad With Roasted Onion

Recipe Ingredients

1		Red onion - (3/4 pound) (large)
		Peeled and halved
		Vegetable cooking spray
3/4 lb	340g / 11oz	Wax beans - (3 cups)
1 1/2 cups	355ml	Shelled black-eyed peas (1/2 pound unshelled)
1 1/2 cups	240g / 8.5oz	Shelled lima beans (1/2 pound unshelled)
1/4 cup	59ml	Sherry vinegar
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Mustard seeds - crushed
1 teaspoon	5ml	Minced fresh rosemary
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Garlic - minced

Recipe Instructions

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).

Source:
Cooking Light, June 1995, page 78

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