Butter Bean And Tomato Salad

I've had moderate success with my two tomato plants this year and by moderate I mean that I have actually been able to gather enough tomatoes at one time to make something.

Look at these beauties. The wave of feelings is swelling within me. Pride. Resourcefulness. Thriftiness. Domestic Bliss. My grandma would have been proud.

While these sweet, cherry tomatoes are delicious straight off the vine, I decided to marry them with my other love: Butter Beans. Unlike their smaller cousin, the Northern Bean, Butter Beans are big and meaty and beg to be eaten with a fork. Your mouth won't even know that you just slipped it a vegetarian meal!

To begin the salad, heat 1/3 cup olive oil and 1 teaspoon minced garlic for one minute in the microwave. Let sit. Sure, you could heat it on the stove and let that sweet, garlicky aroma fill the room, but this method is quick and easy.

Next, cut 4 cups of cherry tomatoes in half and place them in a bowl.

Realizing that your initial bowl was too small, switch to a bigger bowl and add two cans of Butter Beans, drained and rinsed.

Drizzle the garlicky olive oil on top of the beans and tomatoes.

Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of Montreal Steak Seasoning (or coarsely ground black pepper, if that's all you've got.)

Add a generous 1/2 cup of of green onions, whites and greens, chopped.

Add a dash of rice wine vinegar and sprinkle with toasted pine nuts.

This salad has sweet, savory, salty, meaty, chewy and crunch. 
It's the total package. Enjoy!

Butter Bean & Tomato Salad
by Rachel @ Simple Girl


4 cups cherry tomatoes, cut in half
2-15 ounce cans Butter Beans, drained and rinsed
1/3 cup Extra Virgin Olive Oil
1 teaspoon minced garlic
1/2 cup green onions, whites and greens, chopped
1 teaspoon kosher salt
1/2 teaspoon Montreal Steak Seasoning
1 tablespoon Red or Rice Wine vinegar.
1/4 cup toasted pine nuts

Heat olive oil and garlic in a microwave safe bowl for 1 minute.  Let stand.  Combine tomatoes and butter beans in a bowl.  Drizzle with olive oil mixture.  Season with salt and Montreal Steak Seasoning.  Add green onions and vinegar.  Toss.  Just before serving, top with toasted pine nuts.

Serves 6


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