Tomato, olive, asparagus and bean salad
2 portion(s), standard, trimmed, halved
Haricot Beans, cooked
230 g, rinsed, drained
4 medium, cut into wedges
Olives, in Brine
40 g, green, drained and sliced
1 teaspoons, rind, finely grated
1 tablespoons, 1 tablespoon balsamic vinegar
Lemon Juice, Fresh
- Preheat a grill or barbecue over high heat. Cook asparagus for 1–2 minutes each side or until tender.
- 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.