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 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!

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

MOOSEWOOD'S SWISS GREEN BEAN SALAD



Moosewood's Swiss Green Bean Salad image

Perfect picnic salad! From Moosewood's The Enchanted Broccoli Forest cookbook. The original recipe calls for adding the vinegar and lemon juice at the last minute to keep the beans nice and green and crisp! Or, you can refrigerate and serve it as more of a marinated green bean salad. Delicious both ways!

Provided by Stephanie Z.

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh green beans, cleaned and trimmed
2 large garlic cloves, minced
1/4 cup extra virgin olive oil
1 teaspoon dried tarragon
1 teaspoon dried dill
black pepper, to taste
2 teaspoons Dijon mustard
3 -4 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup fresh parsley, minced
1/3 lb swiss cheese, cut in thin strips
1/2 cup chopped ripe olives
1 small green pepper, cut in thin strips
1 small red pepper, cut in thin strips
1/2 cup chopped toasted almonds or 1/2 cup slivered toasted almond

Steps:

  • Blanch the green beans until tender-crisp. Cool them under cold water.
  • Slice the cheese and veggies.
  • Prepare the dressing by whisking oil, vinegar, mustard, garlic, and herbs together.
  • Toss green beans, veggies and cheese with dressing.

Nutrition Facts : Calories 229.7, Fat 17.7, SaturatedFat 4.8, Cholesterol 17.4, Sodium 121.2, Carbohydrate 11.5, Fiber 4.1, Sugar 4.2, Protein 9

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