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Tomato, olive, asparagus and bean salad

Servings: 9

smartpoints per serving: 7


Enjoy a tasty and delicious low SmartPoint meal in just 5 minutes.

Hands On Time : 10min

Cooking Time: 40min

Level of Difficulty: Hard


2 portion(s), standard Asparagus, raw, trimmed, halved 230 g Haricot Beans, cooked, rinsed, drained 4 medium Tomato, cut into wedges 40 g Olives, in Brine, green, drained and sliced 40 g Basil, fresh 1 teaspoons Lemon(s), rind, finely grated 1 tablespoons Olive Oil, 1 tablespoon balsamic vinegar 2 teaspoons 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. 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).