Picniczucchinibeansalad 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).

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

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 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

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 Taste of Home

Categories     Lunch

Time 10m

Yield 5 cups.

Number Of Ingredients 8

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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