White Bean and Vegetable Salad

• 2 cups dried large lima beans, picked over, soaked in enough cold water to cover them by 2 inches overnight, and drained
• 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 minced fresh flat-leafed parsley leaves
• 2 tablespoons fresh lemon juice
• pita loaves, cut into wedges, as an accompaniment

1. In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart.
2. While the beans are cooking, 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.
3. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste.
4. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop.
5. The salad may be made 1 day in advance and kept covered and chilled.
6. Serve the salad at room temperature with the pita wedges.

beans, onion, carrots, garlic, extravirgin olive oil, red bell pepper, parsley, lemon juice, pita loaves

Taken from www.epicurious.com/recipes/food/views/white-bean-and-vegetable-salad-12092 (may not work)