Tropical Butter Bean Salad with Kiwi Vinaigrette
Tropical Butter Bean Salad with Kiwi Vinaigrette
Servings:
12 - 15
Quantity
Ingredients
1/2 cup
White balsamic vinegar
1/4 tsp.
Kosher salt
1/4 tsp.
Black pepper
3 each
Garlic cloves, minced
2 each
Kiwi, peeled and cubed
1 1/2 cups
Extra virgin olive oil
6, 14.28 oz cans
Carmelina Brands® Italian Butter Beans, drained
2 each
Mango, medium cubes
1/2 cup
Grape tomatoes, halved
2 each
Yellow peaches, medium cubes
4 each
Oranges, peeled, segmented, medium cubes
1/2 cup each
Seedless grapes red & green, halved
2 each
Papaya, cut in to medium cubes
1/2 each
Red onions, thinly sliced
1/2 cup
Green onions, sliced
1 Tbsp.
Italian seasoning
1/4 cup
Fresh mint, chiffonade
1/4 cup
Fresh basil, chiffonade
To taste
Kosher salt
To taste
Black pepper
Garnish
Pumpkin seeds
For the Dressing:
- In a food processor or blender, add white balsamic vinegar, salt, pepper and garlic. Blend ingredients for 30 seconds.
- Add kiwi and blend again for an additional 30 seconds until ingredients are well incorporated and smooth.
- While blender is on, in a thin, steady stream, add olive oil through the top of the food processor or blender.
For the Salad:
- In a large mixing bowl, add Carmelina Brands® Italian Butter Beans, mangos, grape tomatoes, yellow peaches, oranges, grapes, papaya, red and green onions, Italian seasoning, mint and basil.
- Pour dressing over top of salad and carefully toss to combine.
- Season Tropical Butter Bean Salad to taste with salt and pepper.
- Refrigerate salad for at least 1 hour prior to serving allowing for flavors to meld. To serve, place Tropical Butter Bean Salad in large attractive serving bowl.
Tips:
- Substitute with different “in season” fruit options like blood oranges, fresh pineapple, or bananas – the flavor combinations are endless. Salad pairs perfectly with grilled shrimp, fish or chicken.
- Reduce the ingredients by half for smaller gatherings