| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | Onion; chopped fine | |
| 1 | Carrot; chopped fine | |
| 1 | Garlic clove; minced | |
| 1/4 | c | Extra virgin olive oil |
| 1/4 | c | Minced red bell pepper |
| 2 | c | Canned white beans; drained and rinsed |
| 1/4 | c | Minced fresh flat-leafed parsley leaves |
| 2 | tb | Fresh lemon juice |
INSTRUCTIONS
In a heavy skillet cook the onion, carrots, and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. In a bowl combine the beans, the vegetable mixture, the remaining oil, parsley, lemon juice and salt and pepper to taste. Let stand, covered and chill. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature. Yield: 4 as first course Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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