White Bean and Vegetable Salad

1. 1

   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.

2. 2

   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.

3. 3

   Let the salad stand, covered and chilled.

4. 4

   The salad may be made 1 day in advance and kept covered and chilled.

5. 5

   Serve the salad at room temperature with the pita wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.