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Yellow Bean Salad




Source of Recipe


Marla


List of Ingredients




Yellow Bean Salad


1 x avocado, ripe, peeled and diced
2 bunches 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
juice of 2 limes
1/2 tsp ground cumin (2 ml)
coarse salt and freshly cracked black pepper, to taste
1/4 cup extra virgin olive oil (60 ml)
1 tbsp yoghurt (15 ml)

One pound yellow beans, cooked until crisp (454 g)
2 cups red grape tomatoes, sliced in half lengthwise (500 ml)
1/2 cup Kalamata olive, pitted (125 ml)
½ red onion, sliced
cilantro sprigs, for garnish (optional)


Recipe




Salsa Verde
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.


Assembly
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.

Serves 6

source is Mary Ellen