Butter Bean Tomato Salad
Butter Bean Tomato Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. This hor d'oeuvre has 149 calories, 5g of protein, and 7g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of summer squash, zucchini, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 20 minutes.
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.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Poppy Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.
Poppy Santa Lucia Highlands ChardonnayYouthful notes of lemon and honeysuckle are layered over ripe melon, nutmeg, and clove. The perception of sweetness is derived from fruit ripeness, aging on regularly stirred yeast lees in the presence of aged French Oak.