White bean and vegetable salad

Yield: 1 servings

Measure Ingredient
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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