| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads |
7 |
Servings |
INGREDIENTS
| 1 |
lg |
Red onion, (3/4 pound) peeled and halved |
|
|
Vegetable cooking spray |
| 3/4 |
lb |
Wax beans, (3 cups) |
| 1 1/2 |
c |
Shelled black-eyed peas (1/2 pound unshelled) |
| 1 1/2 |
c |
Shelled lima beans (1/2 pound unshelled) |
| 1/4 |
c |
Sherry vinegar |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Mustard seeds, crushed |
| 1 |
ts |
Minced fresh rosemary |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic, minced |
INSTRUCTIONS
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, and 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 next 6 ingredients (vinegar through garlic) 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 (serving size: 1 cup).
Per serving: 309 Calories; 5g Fat (14% calories from fat); 18g Protein; 51g
Carbohydrate; 0mg Cholesterol; 168mg Sodium
Recipe by: Cooking Light, June 1995, page 78
Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.
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