Best 2 Five Bean Picnic Salad Recipes

**Savory Summer Picnic Delight: Dig Into a Symphony of Beans, Fresh Veggies, and Tangy Dressing**

As the sun-kissed days of summer beckon, it's time to relish the joy of outdoor gatherings and delectable picnic fare. Indulge in a culinary symphony with our tantalizing five-bean picnic salad, a vibrant medley of textures, flavors, and colors that will steal the show at your next alfresco feast. Discover the perfect harmony of tender beans, crisp veggies, and a zesty dressing that dances on your taste buds. This versatile salad offers a symphony of flavors, with variations to suit every palate. Dive into the classic five-bean salad, a timeless favorite, or explore exciting variations like the Mediterranean-inspired Greek salad, the zesty Southwest fiesta salad, the hearty bacon ranch salad, or the refreshing lemon herb salad. Each recipe is a culinary masterpiece, bursting with freshness, crunch, and a delightful fusion of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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. This will give your salad a more complex flavor and texture. Some good options include black beans, kidney beans, pinto beans, and chickpeas.
Cook the beans ahead of time. You can either do this in a slow cooker or on the stovetop. Just be sure to drain and rinse the beans before adding them to the salad.
Add some vegetables. This will help to bulk up the salad and make it more nutritious. Some good options include celery, onion, bell pepper, and corn.
Use a light dressing. A vinaigrette or a yogurt-based dressing is a good option. Avoid using heavy dressings, such as mayonnaise, as they will weigh down the salad.
Season the salad to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dash of hot sauce.

Conclusion:

Five-bean picnic salad is a delicious and easy-to-make dish that is perfect for summer gatherings. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. With a variety of beans, vegetables, and dressing options, you can easily customize this salad to your liking. So next time you are looking for a healthy and refreshing salad to serve at your next picnic, give five-bean picnic salad a try.