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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âI make this simple salad often for summer barbecues,â writes Denise Neal of Castle Rock, Colorado. âPeople always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And itâs good served cold or at room temperature.â TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed. 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 |
Directions:
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.
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