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White Bean and Vegetable Salad
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2 cans (16 ounce) white beans
1 onion, chopped fine
2 carrots, chopped fine
1 large garlic clove, minced
1/2 cup extra virgin olive oil
1/2 cup minced red bell pepper
1/2 cup warm chicken stock
1/2 cup minced fresh flat leafed parsley leaves
2 tablespoons fresh lemon juice
Pita loaves, cut into wedges, as an accompaniment
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.
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Other Recipes from this Episode
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