BEAN SALAD WITH YOGURT AVOCADO DRESSING

Bean salad with yogurt avocado dressing image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 13

Previous Next

Ingredients

2 round wholemeal pitta breads , split in half and cut into triangles
200g frozen broad bean
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 bean , rinsed and drained (we used cannellini beans)
4 spring onions , finely chopped
2 carrots , peeled and grated
10 radishes , halved
handful of cress , snipped

Steps:

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

Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium