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Bean salad with yogurt avocado dressing

This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

  • Prep: 25 mins
    Cook: 5 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 260
  • Carbohydrates 38
  • Saturated Fat 2
  • Sugar 10
  • Protein 12
  • Fat 7
  • Fibre 9
  • Salt 0.7

Nutrition per serving

  • Calories 260
  • Carbohydrates 38
  • Saturated Fat 2
  • Sugar 10
  • Protein 12
  • Fat 7
  • Fibre 9
  • Salt 0.7

Ingredients

  • 2 round wholemeal pitta breads, split in half and cut into triangles
  • 200g frozen broad beans
  • 1 avocado, flesh scooped out
  • small pack parsley
  • 8 tbsp low-fat natural yogurt
  • 1 garlic clove, roughly chopped
  • 1 lemon, zest of ½, juice of whole
  • 2 Little Gem lettuces, roughly chopped
  • 400g can white beans, rinsed and drained (we used cannellini beans)
  • 4 spring onions, finely chopped
  • 2 carrots, peeled and grated
  • 10 radishes, halved
  • handful of cress, snipped

Method

  1. Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.

  2. In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.

  3. Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

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