Three-Bean Salad with Roasted Onion

recipe
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.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

carbo rating: 18

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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