Easy Summer "mexican" Butter Bean Salad
This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference.
- Ready In:
- 1 teaspoon minced garlic (or more to taste)
- 1⁄3 cup canola oil or 1/3 cup olive oil
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground cayenne pepper
- 2 limes, juice of
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 (15 ounce) cans butter beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1 large cucumber, peeled and diced
- 1 cup diced red onion
- 2 cups grape tomatoes, halved
- 1 cup cilantro leaf, coarsely chopped
- Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
- Wisk well.
- Add all other ingredients.
- Mix well to coat all ingredients with the dressing.
- Refrigerate until chilled.
- Stir well before serving. Serve cold.
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Colorful and refreshing salad. We liked the contrast in flavors between the earthy butterbeans, the sweetness of the corn and tomatoes, and the brightness of the cilantro. We also enjoyed the contrast in textures of the crunchy cucumber, and soft and slighlty chewy beans. We'll make this again with just a bit more cumin and may throw in a bell pepper for fun. Thanks nanpie. Made for pick-a-chef Fall '09.