Avocado and bean salad

A lighter and healthy take on the traditional three-bean salad. Beans, avo and cranberries are all known for their health benefits, so enjoy this as a side dish and not just another salad.

Serves 6


  • 300 g thin green beans, halved
  • 125 ml (½ cup) frozen peas, rinsed
  • 1 x 410 g tin cannellini or butter beans, drained
  • 45 ml (3 tbsp) Westfalia Plain Avocado Oil
  • 15 ml (1 tbsp) chopped fresh Italian parsley
  • 100 g snap peas or mange tout, halved diagonally
  • 2 avocados, cubed
  • 60 ml (¼ cup) dried cranberries
  • pepper to taste


  1. Bring about 200 ml of water to a boil in a small saucepan. Add green beans, cover with a lid and simmer for 2 minutes. Add peas and simmer for another minute. Drain, rinse with cold water and place in a large bowl.
  2. Add tinned beans, avocado oil and parsley and toss to coat with the oil. Allow to cool.
  3. Add remaining ingredients and season to taste with pepper.

Kitchen tip

Add shavings of pecorino cheese to the salad, if preferred.

Posted in Salads.