White Bean and Vegetable Salad

• 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

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. 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. Let the salad stand, covered and chilled.
4. The salad may be made 1 day in advance and kept covered and chilled.
5. Serve the salad at room temperature with the pita wedges.

white beans, onion, carrots, garlic, extra virgin olive oil, red bell pepper, chicken, parsley, lemon juice, loaves

Taken from www.foodnetwork.com/recipes/white-bean-and-vegetable-salad.html (may not work)