Best 7 Picnic Zucchini Bean Salad Recipes
Picnic zucchini bean salad is a delightful summer dish that is perfect for potlucks, picnics, and backyard barbecues. Featuring a vibrant medley of fresh zucchini, tender green beans, and a burst of flavor from sweet cherry tomatoes, this salad is a refreshing and nutritious side dish that will leave your taste buds dancing. The addition of a tangy vinaigrette dressing, made with olive oil, vinegar, and a touch of honey, adds a delightful balance of flavors that will keep you coming back for more.
Check out the recipes below so you can choose the best recipe for yourself!
PICNIC BAKED BEAN CASSEROLE
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
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
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
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
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
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
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
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
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
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
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
Steps:
- In a bowl, toss together all the ingredients and it's ready to go!
PICNIC ZUCCHINI BEAN SALAD
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
Steps:
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts :
Tips:
- Choose firm, crisp zucchini: Look for zucchini that is deep green in color and has no blemishes. Avoid zucchini that is soft or has yellow or brown spots.
- Slice the zucchini thinly: This will help the zucchini cook evenly and absorb the flavors of the dressing.
- Blanch the zucchini: Blanching the zucchini will help to retain its color and crispness. To blanch the zucchini, bring a large pot of salted water to a boil. Add the zucchini and cook for 2-3 minutes, or until it is tender-crisp. Immediately remove the zucchini from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
- Make the dressing ahead of time: The dressing can be made several hours or even a day in advance. This will allow the flavors to meld together.
- Use a variety of beans: This recipe calls for both chickpeas and green beans, but you can use any type of bean that you like. Some other good options include black beans, kidney beans, or pinto beans.
- Add some fresh herbs: Fresh herbs, such as basil, cilantro, or parsley, can add a bright, flavorful touch to the salad.
- Serve the salad chilled: This salad is best served chilled, so be sure to refrigerate it for at least an hour before serving.
Conclusion:
This picnic zucchini bean salad is a delicious and refreshing side dish that is perfect for any summer gathering. The combination of zucchini, beans, and dressing is flavorful and satisfying, and the salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and delicious side dish, give this picnic zucchini bean salad a try!
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