Butter Bean Salad

I am so looking forward to fresh summer vegetables and as a result seem to be drawn to salad recipes.  That's a good thing ... for the waistline at least.

This Butter Bean Salad was an instant hit and it's super easy.  The recipe was clipped from a magazine ad, not sure what magazine though.  I've been instructed to add it to the "keeper" list.

Butter Bean Salad

2 15-ounce cans butter beans, drained

1 12-ounce bag frozen whole kernel corn, thawed and drained

onion powder

garlic powder

1 cucumber, peeled and diced

1 cup diced onion

2 cups grape tomatoes, halved

1 cup cilantro leaves, roughly chopped

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

1 1/2 tablespoons fresh lime juice

2 teaspoons black pepper

salt to taste

1/2 cup olive oil

Place butter beans in a colander to drain; add thawed corn.  Give each a light sprinkle with onion powder and garlic powder.  Transfer to a medium bowl and stir in remaining ingredients.

A couple of notes ... 

Since I don't believe food should be painful to eat, I used only a scant 1/4 teaspoon of the ground red pepper and it had kick a-plenty, also

I drizzled the olive oil until it looked moistened enough to suit me, probably did not use a full 1/2 cup as the recipe said.


I didn't count these beans, but I did link up at Weekend Potluck #18 and at BruCrew's Trick or Treat Tuesday and at Strut Your Stuff Saturday!  Click below and check out all the great posts!