Best 2 Five Bean Picnic Salad Recipes

Five-bean picnic salad is a delicious and refreshing dish that is perfect for any summer gathering. With its colorful mix of beans, vegetables, and a tangy dressing, this salad is sure to be a hit at your next potluck or barbecue. Whether you're looking for a healthy and flavorful side dish or a hearty main course, this salad is a great choice. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.

Here are our top 2 tried and tested recipes!

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.

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

Ingredients

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

Tips:

Use a variety of beans for different textures and flavors. Try kidney beans, black beans, pinto beans, chickpeas, and navy beans.
Soak the beans overnight before cooking to reduce cooking time. You can also use canned beans for a quicker option.
Cook the beans until they are tender but still hold their shape. Overcooked beans will become mushy.
Add your favorite vegetables to the salad. Some good choices include corn, celery, carrots, bell peppers, and onions.
Use a light and tangy dressing to complement the beans and vegetables. A vinaigrette or lemon-herb dressing is a good option.
Season the salad to taste with salt, pepper, and other herbs and spices.
Serve the salad immediately or chill it for later.

Conclusion:

Five-bean salad is a delicious and versatile dish that can be enjoyed as a main course or side dish. It's perfect for potlucks, picnics, and summer gatherings. With its variety of beans, vegetables, and dressing, this salad is sure to please everyone.