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A plate with the colourful salad, a serving platter at the back end and a glass with water and lemon, served in a table outdoors in a sunny day

Garden peas and beans salad with avocado dressing

A fresh, quick summer salad, refreshing and nutritious
5 from 1 vote
Cook Time 10 mins
10 mins
Total Time 20 mins
Course Salad
Cuisine Mediterranean, Spanish
Servings 4
Calories 300 kcal


  • Food processor
  • Chopping board
  • Pot
  • Bowl


  • 200 g garden peas
  • 1 can pinto beans
  • 1 red pepper
  • 1 tbsp fresh chopped chives
  • 50 g baby spinach
  • 1 large ripe avocado
  • 1 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon juice
  • 3 tsp tamarind sauce
  • 1/2 tsp sea salt
  • 1/4 freshly ground black pepper


  • In a pot with boiling water, cook the frozen garden peas for 5 minutes. Then, transfer to a bowl with cold water and ice. Let them cool down.
  • Meanwhile, dice the red pepper in a half-centimeter size. Chop the fresh chives. Put the vegetables in a bowl.
  • Drain the pinto beans can and rinse them. Add them to the vegetables and mix.
  • Once the garden peas are cold, drain them and add to the bowl with the vegetables and the beans.
  • In a blender or food processor, combine the spinach, avocado, lemon juice, water, tamarind sauce, olive oil, salt, pepper, an. Blend until smooth and creamy.
  • Add the dressing to the bean mixture and stir to coat.
  • Keep in the fridge until serving. Better to serve cold or at room temperature.
Keyword legumes, pulses, summer dish, summer salad