Best Picnic Zucchini Bean Salad Recipes

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

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

FAMILY PICNIC SALAD

Family Picnic Salad image

The bountiful potluck at our annual family reunion includes favorites such as this salad. You can substitute Italian dressing or another type to give this dish a twist.-Barb Hausey, Independence, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 large zucchini, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 large green pepper, chopped
1 medium red onion, chopped
6 green onions, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 cup Catalina salad dressing
1-1/2 cups shredded cheddar cheese
1-1/2 cups corn chips

Steps:

In a large salad bowl, combine the first nine ingredients. Drizzle with dressing and toss to coat. Stir in cheese and corn chips. Serve immediately.

Nutrition Facts :

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