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Asparagus and bean salad with balsamic mint dressing

  • Timer Prep 10 min
    Cook 3 min
  • Chart 400.0 cal/
  • Chef hat Easy


Chop the handful fresh mint. Drain the tinned butterbeans.


  1. 1 Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender.
  2. 2 Slice any large spears in half lengthways. Put in a bowl, along with the butterbeans and rocket, and mix well.
  3. 3 Whisk together the olive oil and balsamic vinegar, add the mint and season.
  4. 4 Divide the salad and croutons between serving plates and drizzle over the dressing.
  • Average per serving
  • Calories 400.0kCal
  • Fat17.1g
  • Saturated2.9g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg