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White Bean And Vegetable Salad

Ingredients: 2 Can(s) White beans, (16 ounce) 1 Onion, chopped fine 2 Carrots, chopped fine 1 large Garlic clove, minced 1/2 Cup(s) Extravirgin olive oil 1/2 Cup(s) Minced red bell pepper 1/2 Cup(s) Warm chicken stock 1/2 Cup(s) Minced flatleafed parsley 2 Tablespoon(s) Fresh lemon juice Directions: 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 Per serving: 1475 Calories (kcal), 4g Total Fat, (2% calories from fat); 98g Protein, 274g Carbohydrate, 0mg holesterol, 120mg Sodium Food Exchanges: 16 Grain(Starch), 6 Lean Meat, 5 Vegetable, 0 Fruit, 0 Fat, 0 Other Carbohydrates
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