Three-Bean Salad with Roasted Onion

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

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 0.0%
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.6g
  • Carbohydrate: 21.9g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 270mg
  • Calcium: 55mg


  • 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


  1. 1. Preheat oven to 450°.
  2. 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. 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. 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
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