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| 1 gross | Red onion, (3/4 pound) peeled and halved |
| | Vegetable cooking spray |
| 3/4 x ca. 450 g | Wax beans, (3 cups) |
| 1 1/2 Tasse | Shelled black-eyed peas (1/2 pound unshelled) |
| 1 1/2 Tasse | Shelled lima beans (1/2 pound unshelled) |
| 1/4 Tasse | Sherry vinegar |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | Mustard seeds crushed |
| 1 Teelöffel | rosemary minced, fresh |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | cloves garlic minced |
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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
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