White Bean And Vegetable Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2: Onion, chopped fine
1: Carrot, chopped fine
1: Garlic clove, minced
1/4 cup: Extra virgin olive oil,
1/4 cup: Minced red bell pepper,
2 cup: Canned white beans, drained and rinsed
1/4 cup: Minced fresh flat-leafed parsley leaves,
2 tbsp: Fresh lemon juice,
Directions:
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"
on Oct 14, 1997
Source from luhu.jp
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"
Source from luhu.jp