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.
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.