Best 3 Picnic Green Bean Salad Recipes

Indulge in the vibrant flavors of summer with this refreshing Picnic Green Bean Salad! This delightful side dish is a symphony of crisp green beans, sweet red onion, tangy cherry tomatoes, crunchy almonds, and a zesty dressing that brings it all together. It's the perfect addition to your next picnic, barbecue, or potluck. With its vibrant colors and delicious taste, this salad is sure to be a crowd-pleaser. Choose from three variations – a classic vinaigrette dressing, a creamy ranch dressing, or a tangy honey mustard dressing – each offering its own unique flavor profile. Whether you prefer a light and tangy dressing or a rich and creamy one, there's a recipe here to satisfy your taste buds.

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

BALSAMIC GREEN BEAN SALAD

Balsamic Green Bean Salad image

Serve up those green beans in a whole new way-with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. -Megan Spencer, Farmington Hills, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese

Steps:

Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic exchanges

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

Ingredients

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).

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.

Tips:

Choose fresh, crisp green beans. Look for beans that are a deep green color and have no blemishes. Avoid beans that are wilted or have brown spots.
Blanch the green beans before adding them to the salad. This will help them retain their color and crispness. To blanch the beans, bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, or until they are tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
Use a variety of ingredients in your salad. This will add flavor and texture. Some good options include bacon, hard-boiled eggs, red onion, tomatoes, and croutons.
Dress the salad lightly. You don't want to overpower the flavors of the other ingredients. A simple vinaigrette or a creamy dressing is a good option.
Serve the salad chilled. This will help keep it crisp and refreshing.

Conclusion:

Picnic green bean salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its fresh, crisp flavors and variety of textures, this salad is sure to be a hit at your next picnic or potluck. So next time you're looking for a light and refreshing salad, give this recipe a try. You won't be disappointed!

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