White Bean And Vegetable Salad

Categories: June 1993
Yield: 1 servings

2 c Dried large lima beans;
-picked over, soaked
; in enough cold
; water to cover them
; by 2 inches
; overnight, and
; drained
1 Onion; chopped fine
2 Carrots; chopped fine
1 lg Garlic clove; minced
1/2 c Extra-virgin olive oil
1/2 c Minced red bell pepper
1/2 c Minced fresh flat-leafed
-parsley leaves
2 tb Fresh lemon juice
Pita loaves; cut into
-wedges, as
; an accompaniment

In a large heavy saucepan combine the soaked beans with enough cold water
to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or
until they are tender but not falling apart. While the beans are cooking,
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. Reserve 1/2 cup of the
cooking liquid, drain the beans, and in a bowl combine them with the
vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons
oil, the parsley, the lemon juice, and salt and pepper to taste. Let the
salad stand, covered and chilled, for 3 hours to allow the flavors to
develop. The salad may be made 1 day in advance and kept covered and
chilled. Serve the salad at room temperature with the pita wedges.

Serves 8 as a first course.

Gourmet June 1993

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