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Butter Bean Tomato Salad

“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.
  • Makes
    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


  • 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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Average Rating:
  • katlaydee3
    Jun 22, 2015

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

  • JessBella6
    Nov 16, 2013

    Easy. Great summer salad.

  • snackcake
    Jul 31, 2010

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

  • Trilby Yost
    Jun 7, 2010

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

  • missnickley
    Nov 9, 2009

    No comment left

  • nvaleinte
    Sep 2, 2008

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