Tomato, olive, asparagus and bean salad
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The only thing you need to chargrill for this salad is the asparagus. Just a few minutes brings out the sweetness while keeping it crisp.
Ingredients
Asparagus
2 bunch(es), trimmed, halved
Canned cannellini beans, rinsed, drained
240 g, (1 x 400g can)
Tomato(es)
4 medium, cut into wedges
Bocconcini
120 g, torn
Pitted green olives
40 g, sliced
Fresh basil
½ cup(s)
Fresh lemon rind
1 tsp, finely grated
Olive oil
1 tbs
Balsamic vinegar
1 tbs
Lemon juice
2 tsp, finely grated
Instructions
1
Preheat a chargrill or barbecue over high heat. Cook asparagus for 1–2 minutes each side or until tender.
2
Place asparagus, beans, tomato, bocconcini, olives, basil and rind in a large bowl. Whisk oil, vinegar and juice in a small jug. Drizzle dressing over salad. Season with salt and freshly ground pepper. Toss to combine. Serve.
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