White Bean And Vegetable Salad

Categories: Cklive17
Yield: 1 servings

2 cn White beans; (16 ounce)
1 Onion; chopped fine
2 Carrots; chopped fine
1 lg Garlic clove; minced
1/2 c Extravirgin olive oil
1/2 c Minced red bell pepper
1/2 c Warm chicken stock
1/2 c Minced fresh flatleafed
-parsley leaves
2 tb Fresh lemon juice
Pita loaves; cut into
-wedges, as
; an accompaniment

In a heavy skillet cook the onion, the carrots, and the garlic in 2
tablespoons of the oil over moderately low heat, stirring, until the
carrots are softened and stir in the bell pepper. Drain the beans, and in a
bowl combine them with the vegetable mixture, the chicken stock, the
remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and
pepper to taste. Let the salad stand, covered and chilled. The salad may be
made 1 day in advance and kept covered and chilled. Serve the salad at room
temperature with the pita wedges.

Yield: 4 to 6 servings

Per serving: 1475 Calories (kcal); 4g Total Fat; (2% calories from fat);
98g Protein; 274g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food
Exchanges: 16 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9307

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