Picnic Zucchini Bean Salad Recipes

PICNIC BAKED BEAN CASSEROLE

Picnic Baked Bean Casserole image

Smoked bacon adds zest to this bean bake recipe I got from my mother. I must confess that lima beans have never been among my favorite foods, but I actually like them in this casserole, and their color brightens up the mixture.

Provided by JimChicago52

Categories Side Dish Casseroles

Time 1h10m

Yield 10

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans pork and beans
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 onion, chopped
½ cup packed brown sugar
½ cup ketchup
½ teaspoon dry mustard
4 strips cooked bacon, crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 44.8 g, Cholesterol 5.9 mg, Fat 1.6 g, Fiber 9.6 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 722.6 mg, Sugar 13.9 g

PICNIC ZUCCHINI BEAN SALAD

Picnic Zucchini Bean Salad image

This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.

Provided by Allrecipes Member

Time 10m

Yield 7

Number Of Ingredients 8

Ingredients

3 small zucchini, sliced
¾ cup chopped green pepper
½ cup chopped onion
1 (15.5 ounce) can kidney beans, rinsed and drained
¼ cup vegetable oil
3 tablespoons vinegar
1 ½ teaspoons garlic salt
¼ teaspoon pepper

Steps:

In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 13.5 g, Cholesterol 0 mg, Fat 8.2 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 532.2 mg, Sugar 1.7 g

WHITE BEAN ZUCCHINI BASIL SALAD

White Bean Zucchini Basil Salad image

A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.

Provided by RubySue

Categories Beans

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 zucchini, small to medium
2 roma tomatoes
2 (15 ounce) cans great northern beans
1/2 large red onion
1/4 cup fresh basil
1/4 cup olive oil
1/3 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons mustard
1 teaspoon salt
pepper

Steps:

Rinse beans in colander and place in a large bowl.
Dice zucchini and onion, place in bowl with beans.
Seed the tomatoes, dice and add to beans and veggies.
Finely chop basil and add to other ingredients.
Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
Pour dressing over the other ingredients and mix gently.
Serve or refrigerate until serving time.

Nutrition Facts : Calories 139.5, Fat 5.9, SaturatedFat 0.9, Sodium 249.5, Carbohydrate 16.7, Fiber 5.4, Sugar 1.7, Protein 6.3

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

Ingredients

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 CORN-ZUCCHINI SALAD

Picnic Corn-Zucchini Salad image

Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Corn

Time 15m

Yield 6-8

Number Of Ingredients 9

Ingredients

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, very thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste

Steps:

To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
Pour into a lidded container.
In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
Cover and chill several hours or overnight.
When ready to serve, add the dressing and toss well to coat. Enjoy!

Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7

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

Ingredients

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 ZUCCHINI BEAN SALAD

Picnic Zucchini Bean Salad image

This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 5 cups.

Number Of Ingredients 8

Ingredients

3 small zucchini, sliced
3/4 cup chopped green pepper
1/2 cup chopped onion
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup vegetable oil
3 tablespoons vinegar
1-1/2 teaspoons garlic salt
1/4 teaspoon pepper

Steps:

In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition Facts :

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