Warm cannellini bean salad with herbs, vine tomatoes & asparagus

September 28, 2016 (Last Updated: February 8, 2017)
Warm cannellini bean salad with herbs, vine tomatoes & asparagus recipe

Warm cannellini bean salad with herbs, vine tomatoes & asparagus is a healthy, delicious and even non-meat option for a quick and easy weekday night meal. It’s very filling and takes less than an hour to make – a great weekday dish.

Click here for more great supper on the double recipes.

Warm cannellini bean salad with herbs, vine tomatoes & asparagus

Serves: 2
Cooking Time: 30 mins

Ingredients

  • 15ml (1 tbsp) olive oil
  • 300g vine tomatoes
  • salt and freshly ground black pepper, to taste
  • 100g asparagus spears
  • 1 peeled and minced garlic clove
  • 5ml (1 tsp) wholegrain mustard
  • 400g drained cannellini beans
  • a little lemon juice
  • a handful chopped fresh flat-leaf parsley and chives
  • lemon wedges, to squeeze

Instructions

1

Add olive oil to a frying pan and heat over high heat. Add vine tomatoes to the pan and blacken, about 5 minutes, turning occasionally. Season the tomatoes with salt and freshly ground black pepper to taste, before removing the tomatoes from the pan. Set aside until needed. To the same pan, add asparagus spears and fry, tossing occasionally, about 5 minutes. Remove from pan and set aside until needed. Add garlic clove, wholegrain mustard and drained cannellini beans to the pan. Fry until the beans are a golden colour, about 10 minutes, and season with salt and freshly ground black pepper to taste. Squeeze over a little lemon juice and add a handful chopped fresh flat-leaf parsley and chives. Serve the beans topped with the tomatoes and asparagus, drizzled with olive oil and a side of lemon wedges, to squeeze.

Send this to a friend