"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.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5-6 servings.
Number Of Ingredients 11
Steps:
- 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 : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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Sojol Ahamad
[email protected]The combination of butter beans, tomatoes, and basil is a classic for a reason. This salad is simple to make and always a crowd-pleaser.
Walter Ming
[email protected]This salad is a great way to use up leftover butter beans. It's also a healthy and delicious side dish or lunch option.
Ken Condor
[email protected]I was skeptical about this recipe because I'm not a huge fan of butter beans, but I was pleasantly surprised! The salad was flavorful and refreshing, and the butter beans added a nice creamy texture. I will definitely be making this again.