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Four-bean salad with avocado dressing

Four-bean salad with avocado dressing


Tinned pulses are given a tasty lift with lemon, garlic and fresh, crunchy green beans

  • Feeds 6 Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    973kj 233kcal
  • Fat
    Med 15%
  • Saturates
    Low 10%
  • Sugar
    Low 3%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 19g

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Big Bag Option


  • 400g can Co-op chick peas,
  • 400g can Co-op red kidney beans, and 400g can Co-op cannellini beans, drained and rinsed
  • 2 x 170g packs Co-op fine beans, trimmed
  • 1 ripe avocado
  • 2 tbsp Co-op extra virgin olive oil
  • 1 lemon
  • 1 large garlic clove, crushed
  • 100g Co-op 0% fat Greek style natural yogurt
  • ½ x 25g pack coriander, leaves picked


  1. Put the canned beans in a large saucepan and cover with water, making sure it comes a few inches above the beans
  2. Cover and bring to the boil, then add the fine beans and simmer for 3-4 mins, until just tender
  3. Drain well, rinse briefly with cold water and set aside
  4. Meanwhile, whizz the remaining ingredients except the coriander in a food processor, along with 100ml water, until smooth, then season
  5. Drizzle half the dressing over the beans and serve the remaining dressing on the side
  6. Scatter the coriander over to finish