Yellow Bean Salad

  • serves 6
Christine Cushing
Christine Cushing

This is a great salad - perfect for any picnic! Salsa Verde is a green salsa traditionally made with tomatillos, green chiles and cilantro. This is another version of a green salsa – and it works nicely as a salad dressing. You can also puree the salsa verde and use as a dip, just add more yogurt and less olive oil.

12 Ratings
Directions for: Yellow Bean Salad


Salsa Verde

1 avocado, ripe, peeled and diced

2 bunch scallions, green part only, coarsely chopped

2 Tbsp chopped fresh cilantro (30 ml)

2 Tbsp chopped flat-leaf Italian parsley (30 ml)

6 basil leaves

2 juice of 2 limes

½ tsp ground cumin (2 ml)

coarse salt and freshly cracked black pepper, to taste

¼ cup extra virgin olive oil (60 ml)

1 Tbsp yoghurt (15 ml)


1 lb(s) One pound yellow beans, cooked until crisp (454 g)

2 cup red grape tomatoes, sliced in half lengthwise (500 ml)

½ cup Kalamata olives, pitted (125 ml)

½ red onion, sliced

cilantro sprigs, for garnish (optional)


Salsa Verde

1. Combine the diced avocado, scallion, cilantro, parsley, basil, lime juice, ground cumin, salt, black pepper, extra virgin olive oil and yoghurt in a medium bowl and stir to combine.


1. Toss together the yellow beans, red grape tomatoes, olives and red onion together in a bowl. Fold in the salsa verde to taste and gently combine everything. Garnish with cilantro sprig, if you like. Chill for an hour before serving. Serves 6.

See more: Vegetarian, Side, Quick and Easy, Picnic, Beans, Salad, No-Cook, European


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