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Butter Bean Tomato Salad Recipe

Photo by: Taste of Home

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“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.

This recipe is:

Healthy

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5-6 Servings
Prep/Total Time: 20 min.

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 Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt

Directions

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. Yield: 5-6 servings.

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

Butter Bean Tomato Salad published in Simple & Delicious September/October 2006, p41