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

Tomato, olive, asparagus and bean salad

2
Points® value
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, raw

2 portion(s), standard, trimmed, halved

Haricot Beans, cooked

230 g, rinsed, drained

Tomato

4 medium, cut into wedges

Olives, in Brine

40 g, green, drained and sliced

Basil, fresh

40 g

Lemon

1 teaspoon(s), rind, finely grated

Olive Oil

1 tablespoon(s), 1 tablespoon balsamic vinegar

Lemon Juice, Fresh

2 teaspoon(s)

Instructions

  1. Preheat a grill or barbecue over high heat. Cook asparagus for 1–2 minutes each side or until tender.
  2. Place asparagus, beans, tomato, 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

Quick 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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