Tomato, olive, asparagus and bean salad
2
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, raw
2 serving(s), 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.
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