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Butter Bean Tomato Salad Recipe

Butter Bean Tomato Salad Recipe

“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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5-6 servings


  • 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
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt


  • 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. Yield: 5-6 servings.

Nutritional Facts

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

Reviews for Butter Bean Tomato Salad

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Reviewed Jun. 22, 2015

"I thought this was okay, but not great. My mother really liked it though and took home all the leftovers."

Reviewed Nov. 16, 2013

"Easy. Great summer salad."

Reviewed Jul. 31, 2010

"like another viewer said light and fresh followed receipe to a tee. will make again"

Reviewed Jun. 7, 2010

"Great tasting salad! I wouldn't change a thing about it."

Reviewed Sep. 2, 2008

"This is absolutely delicious. It is a perfect summer salad-so fresh and light."

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