BUTTER BEAN TOMATO SALAD

Butter Bean Tomato Salad image

"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

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

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