| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cklive17 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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