White Bean and Vegetable Salad

Recipe Ingredients

2		White beans - (16 oz ea)
1		Onion, chopped fine
2		Carrots, chopped fine
1		Garlic clove - minced (large)
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	46g / 1.6oz	Minced red bell pepper
1/2 cup	118ml	Warm chicken stock
1/2 cup	46g / 1.6oz	Minced fresh flat-leaf parsley leaves
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Pita loaves - cut into wedges,
		As an accompaniment

Recipe 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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9307) - from the TV FOOD - NETWORK

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