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Tomato, olive, asparagus and bean salad

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British asparagus is unbeatable for flavour and freshness.
Serves
4
Prep
15 minutes
Cook
5 minutes
Each 234g serving contains (excludes serving suggestion)
KCal
140
Carbs
14.30g
Fibre
7.90g
Protein
6.60g
Fat
4.80g
Saturates
0.80g
Sugars
4.10g
Salt
0.60g
Portion Fruit & Veg
2
Ingredients
Ingredients
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
Method
  1. Preheat a grill or barbecue to a high heat. Cook the asparagus stems for 1–2 minutes on each side or until tender.
  2. Place the asparagus, haricot beans, tomatoes, green olives, fresh basil and lemon zest in a large bowl.
  3. Whisk the olive oil, balsamic vinegar and lemon juice in a small jug.
  4. Drizzle the dressing over the salad, toss to combine and serve.
Chefs tips
  • If you don’t like olives, use thinly sliced sundried tomatoes instead.
  • This is ideal as part of a summer buffet and/or to accompany fresh tuna or salmon.
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