| 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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