Tomato, olive, asparagus and bean salad
prep: 15 minutes
cook: 5 minutes
serving: 4
Nutrition Facts
each serving
KCal
141
Carbs
14.2g
fiber
7.6g
Protein
6.8g
Fat
4.7g
Saturates
0.7g
Sugars
4.8g
Salt
0.36g
Fruit/Veg Portion
2
Ingredients
all 9 types- 10 asparagus stems, trimmed and halved
- 400g tin cooked, rinsed and drained haricot beans
- 4 medium tomatoes, cut into wedges
- 40g green olives in brine, drained and sliced
- 40g fresh basil
- 1 tsp finely grated lemon zest
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp lemon juice
Directions
4 steps in totalStep 1
Preheat a grill or barbecue to a high heat. Cook the asparagus stems for 1–2 minutes on each side or until tender.
Step 2
Place the asparagus, haricot beans, tomatoes, green olives, fresh basil and lemon zest in a large bowl.
Step 3
Whisk the olive oil, balsamic vinegar and lemon juice in a small jug.
Step 4
Drizzle the dressing over the salad, toss to combine and serve.
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