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