| 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 | T | 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" <[email protected]> on Oct 14, 1997
A Message from our Provider:
“To ignore God is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1427
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 238.6mg
Potassium: 7728.9mg
Carbohydrates: 263g
Fiber: 65.5g
Sugar: 9.3g
Protein: 96.6g