Three-Bean Salad With Roasted Onion Recipe

Name: Three-Bean Salad With Roasted Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
Preheat oven to 450u00b0.
2
Place onion halves, cut sides down, in a baking dish coated with cooking spray. Bake, uncovered, at 450u00b0 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

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Three-Bean Salad With Roasted Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three-Bean Salad With Roasted Onion

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