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Butter Bean Tomato Salad

Total Time

Prep/Total Time: 20 min.

Makes

5-6 servings

“I make this simple salad often for summer barbecues,” writes Denise Neal of Castle Rock, Colorado. “People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And it’s good served cold or at room temperature.” TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed.

Ingredients

  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1/2 cup diced yellow summer squash
  • 1/2 cup diced zucchini
  • 1/4 cup minced fresh cilantro
  • DRESSING:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions

  1. In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; gently toss to coat. Cover and chill until serving.

Nutrition Facts

1 cup: 121 calories, 7g fat (1g saturated fat), 0 cholesterol, 356mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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