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Photo of Tomato, olive, asparagus and bean salad by WW

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.

Notes

TIP: To store asparagus, trim the ends and stand the spears in a glass of water. Cover with a plastic bag and keep in the fridge for up to 2 weeks (thick spears tend to last longer).

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