SEATTLE —

Butter Bean, Sungold, and Smashed Cucumber Salad

SERVES 4

Ingredients:

• 6 ounces (170 g) sungold tomatoes, halved
• 2 mini seedless cucumbers, smashed and cut into irregular
• ½-inch (1 cm) chunks
• 3 tablespoons celery vinegar or red wine vinegar
• Kosher salt and freshly cracked black pepper, to taste One 15-5-ounce (439 g) can butter beans, drained and rinsed
• ⅓ cup (80 ml) extra virgin olive oil, plus more for serving 2 scallions, thinly sliced
• 1 red finger chile (or a Fresno chile for a bit less heat!), thinly sliced
• ¼ cup (8 g) loosely packed torn fresh basil leaves

Directions:

1. Toss the tomatoes, cucumbers, vinegar, salt, and pepper in a medium bowl. Let marinate at room temperature for 15 minutes.
2. Add the beans, olive oil, scallions, chile, and basil (see Note), and toss to combine. Season with more salt and pepper.
3. Serve, topped with more olive oil and pepper.

NOTE This can be made up to 1 hour ahead and stored in the refrigerator before adding the basil. Add the basil right before serving.

Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.