Firecracker butter bean salad

Ingredients

• 1 pint cherry tomatoes, halved
• 2 large stalks celery with leaves, chopped
• 1 large red onion, peeled and diced
• 1 bag frozen whole kernel corn, unthawed
• 1/4 cup flat leaf parsley or 2 tablespoons dried - parsley
• 1/2 teaspoon garlic powder
• 1 tablespoon lime juice
• 1/4 cup canola oil
• 2 splashes hot sauce
• 1/4 teaspoon cumin
• 2 teaspoons white sugar
• Salt and pepper to taste

Preparation

• In a large bowl stir together tomatoes, celery, onion, corn, and butter beans.
• Combine in medium bowl parsley, garlic powder, lime juice, olive oil, hot sauce, cumin, sugar, and salt and pepper. Pour over bean mixture.
• Cover and refrigerate for 30 minutes before serving.

Questions

Photos of members who cooked this recipe