Bean salad with yogurt avocado dressing

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

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.

  • Yield: Serves 4
  • Cooking time: 5 Min
  • Rating: 3/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 2 round wholemeal pitta bread, split in half and cut into triangles
  • 200g frozen broad bean
  • 1 avocado Avocado av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native… , flesh scooped out
  • small pack parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 8 tbsp low-fat natural yogurt
  • 1 garlic clove, roughly chopped
  • 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… , zest of ½, juice of whole
  • 2 Little Gem lettuce, roughly chopped
  • 400g can white bean, rinsed and drained (we used cannellini beans)
  • 4 spring onion Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested… , finely chopped
  • 2 carrot Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root… , peeled and grated
  • 10 radish Radish rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy… , halved
  • handful of cress, snipped

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