Recipe for Three-Bean Salad with Roasted Onion 
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Yield:
7 Servings
Ingredients:
Amount Ingredient
1 lrg Red onion, (3/4 pound) peeled and halved
Vegetable cooking spray
3/4 lb Wax beans, (3 cups)
1/2 cup Shelled black-eyed peas (1/2 pound unshelled)
1/2 cup Shelled lima beans (1/2 pound unshelled)
1/4 cup Sherry vinegar
2 tbl Olive oil
1 tsp Mustard seeds, crushed
1 tsp Minced fresh rosemary
1/2 tsp Salt
1/4 tsp Pepper
Instructions:
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).

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