Picnic Green Bean Salad Recipes

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FIVE BEAN PICNIC SALAD



Five Bean Picnic Salad image

Provided by Pat Neely

Categories     Salad     Side     Fourth of July     Picnic     Quick & Easy     Graduation     Lunch     Green Bean     Chickpea     Spring     Summer     Healthy     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
One 14-ounce can dark-red kidney beans, drained and rinsed
One 14-ounce can black-eyed peas, drained and rinsed
One 14-ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light-green parts, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Freshly ground black pepper
Hot sauce

Steps:

  • Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
  • Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.

PICNIC GREEN BEAN SALAD



Picnic Green Bean Salad image

Make and share this Picnic Green Bean Salad recipe from Food.com.

Provided by princess buttercup

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

4 cans green beans
1 onion, diced
2 tomatoes, diced
2 cups Italian dressing (bottled; regular, creamy, low fat-whatever you like)

Steps:

  • Combine all ingredients and chill for at least 2 hours.
  • (best chilled overnight).

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