Tomato, olive, asparagus and bean salad

Serves: 4 SmartPoints Per Serving: 2

Recipe details


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


  • 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).
A whole new you starts here
Find a meeting