Healthy eating: Three bean salad with roasted onion |

Healthy eating: Three bean salad with roasted onion

Healthy Eating

Three bean salad with roasted onion

1 large red onion (¾ pound peeled and halved)

Vegetable cooking spray

3/4 pound wax beans (3 cups)

1 1/2 cups shelled black-eyed peas (1/2 pound unshelled)

1 1/2 cups shelled lima beans (1/2 pound unshelled)

1/4 cup sherry vinegar

2 tablespoons olive oil

1 teaspoon mustard seeds, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

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, 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 remaining ingredients 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 (1 cups).

Adapted from Judith Emerson’s recipe in the 100th annual Routt County Fair Family Favorites Cookbook.

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