Three-bean salad with roasted onion

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.

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