Picnic Green Bean Salad Recipes

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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).

EASY COLD GREEN BEAN SALAD



Easy Cold Green Bean Salad image

What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.

Provided by barbara

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
½ cup balsamic vinegar
⅓ cup extra-virgin olive oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
2 teaspoons chopped fresh parsley
1 teaspoon white sugar
1 teaspoon salt
freshly ground black pepper to taste

Steps:

  • Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
  • Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
  • Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g

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 THREE-BEAN SALAD



Picnic Three-Bean Salad image

This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad     Bean     Chickpea     Quick and Healthy     Healthy     Backyard BBQ     Quick & Easy     Rosemary     Cilantro

Yield 2 servings

Number Of Ingredients 10

1/2 cup canned cannellini beans, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
1/2 cup kidney beans, drained and rinsed
1/4 cup chopped celery
2 tablespoons chopped red onions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Pinch of salt and pepper

Steps:

  • In a bowl, toss together all the ingredients and it's ready to go!

FIVE BEAN PICNIC SALAD



Five Bean Picnic Salad image

This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :)

Provided by Sharon123

Categories     < 30 Mins

Time 25m

Yield 6-8

Number Of Ingredients 13

kosher salt
3/4 lb fresh green beans, trimmed and cut in bite size pieces
3/4 lb fresh yellow wax bean, trimmed and cut in bite size pieces (or use canned if you can't find fresh and proceed to step 3)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black-eyed peas, drained and rinsed
1 (14 ounce) can chickpeas, drained and rinsed (also called garbanzo beans)
1 bunch scallion, thinly sliced (use all)
1 red bell pepper, diced (or use orange or yellow)
2 tablespoons fresh flat leaf parsley (to garnish, use curly parsley if you can't find flat leaf)
2 tablespoons fresh marjoram (or oregano leaves-or use 1 tsp. dried) (optional)
3/4 cup champagne (actually champagne vinaigrette-Down Home Champagne Vinaigrette)
fresh ground black pepper
hot sauce

Steps:

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

Nutrition Facts : Calories 249.1, Fat 1.7, SaturatedFat 0.3, Sodium 600.8, Carbohydrate 43.7, Fiber 12.2, Sugar 3.1, Protein 12.2

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Top Asked Questions

What do you put in a green bean salad?
This Greek-inspired quick and easy green bean salad is made with tomatoes, feta, parsley, and a simple dressing with white Balsamic vinegar. This quick and simple salad of green beans, tomatoes, and carrots is tossed with a homemade, Asian-influenced dressing. Cool marinated summer salad for olive lovers.
How to cook green bean and cucumber salad?
Green Bean–Cucumber Salad Boil 1 1/2 pounds trimmed green beans until tender, about 7 minutes; drain and rinse. Toss with 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 pint halved grape tomatoes, 1 sliced small English cucumber, 1 thinly sliced shallot, and salt and pepper. 13.
Is green bean salad a party food?
Green bean salad is the perfect party food, especially when it includes a dash of the unexpected. Choose from among our most popular variations for your next picnic or potluck .
How do you make potato salad with green beans and potatoes?
Slice the potatoes into rounds or cubes and place them in a large bowl. Pat the green beans dry and cut them in half and add them to the bowl with the potatoes. Pour the dressing on top of the green beans and the potatoes.

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