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Bean salad with yogurt avocado dressing

Bean salad with yogurt avocado dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal260
low infat7g


  • 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


  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2014


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