|2 cans||White beans; (16 ounce)|
|1||Onion; chopped fine|
|2||Carrots; chopped fine|
|1 large||Garlic clove; minced|
|½ cup||Extravirgin olive oil|
|½ cup||Minced red bell pepper|
|½ cup||Warm chicken stock|
|½ cup||Minced fresh flatleafed parsley leaves|
|2 tablespoons||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
Converted by MC_Buster.
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 Converted by MM_Buster v2.0n.
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