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Three-Bean Salad with Roasted Onion

Yield 7 servings (serving size: 1 cup)
Three-bean salads are often loaded with sugar. This savory version get its flavor from sherry vinegar, olive oil, mustard seeds, and fresh rosemary. The roasted onion adds a touch of sweetness.

Ingredients

  • 1 large red onion, peeled and halved (about 3/4 pound)
  • Cooking spray
  • 3/4 pound wax beans (about 3 cups)
  • 1 1/2 cups frozen black-eyed peas
  • 1 1/2 cups frozen lima beans
  • 1/4 cup sherry vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds, crushed
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 157
  • caloriesfromfat 0.0 %
  • fat 4.6 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.6 g
  • carbohydrate 21.9 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 270 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place onion halves, cut sides down, in a baking dish coated with cooking spray. Bake, uncovered, at 450° for 30 minutes or until tender. Cool slightly; coarsely chop, and set aside.

  3. Trim ends from wax beans, and remove strings. Cook black-eyed peas and lima beans in boiling water 4 minutes. Add wax beans; cook 8 minutes or until tender. Drain.

  4. Combine vinegar and next 6 ingredients in a large bowl; stir well with a whisk. Add onion, peas, and beans; toss to coat. Cover and marinate in refrigerator at least 8 hours.

  5. carbo rating: 18

The Complete Step-by-Step Low Carb Cookbook