picnic salad

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Three Bean Salad

cannellini beans,

kidney beans,

red onion,

celery stalks, finely chopped (about 1 cup)

loosely packed, fresh, finely chopped flat-leaf parsley

rosemary

apple cider vinegar

granulated sugar (more or less to taste)

extra virgin olive oil

salt

black pepper

"One of our favorite salads. Soooo good! Thank you!"

Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

"Great recipe! The dressing was especially good.  \r\nI also substituted shredded carrots for the celery, which gave it more color and a nice crunch. \r\nI used a little less sugar and it was plenty sweet."

"I loved this salad and I've been making it to keep in frig to snack on when I'm hungry between meals."

"I made this salad and I added black beans to make a four bean salad and it's great as a side dish or as a dip it's our new favorite salad"

"I used black beans, butter beans, light red kidney beans and pintos. Any bean you have works great with this recipe. I also Use d honey instead of sugar. Made it with agave too. Gives the same sweetness. Was delish!  Thanks for  the recipe!"

First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.

Waldorf Salad

6 Tbsp mayonnaise (or plain yogurt)

lemon juice

2 sweet apples, cored and chopped

red seedless grapes, sliced in half (or 1/4 cup of raisins)

celery, thinly sliced

chopped, slightly toasted walnuts

Lettuce

"Made this for Christmas. Looks very good, I followed the recipe. Can't wait to try it."

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

"I didn't have any lemons, so I substituted  a squeezed mandarin orange..  Next time I'll make sure I have a lemon on hand.  I'm also not a fan of red apples, so I used granny smiths.  I also added some leftover  chicken for protein.   My 88 year old mother asked for a second helping!  I love Waldorf Salad, but I make it so infrequently that I forget what all goes in it.  Thanks for sharing."

"Hi Elise! I havent made this recipe but I have made many of yours . I was considering ingredients to Waldorf tonight and came across this. I love your recipes, you do a great job. So much more reliable than AllRecipes.com !"

"I LOVED It! when i saw this recipe im like umm yesss im going to make it! i made for chrismtas,thanksgiving even trippled the recipe! it was super yummy and rate it a 10000\/10"

This Mexican Bean Salad is the perfect dish for summer picnics and parties. The protein-rich beans, crunchy vegetables and delicious dressing are sure to be a hit. And you can make it the night before.

Easy Mexican Bean Salad Recipe

corn, frozen

black beans

onion (red or green onions)

sweet peppers

lime juice

olive oil

cumin

garlic, crushed

chili powder

If using frozen corn cook according to directioins....

If using frozen corn cook according to directioins. Let cool. Note you can also use leftover ears of corn or roasted corn which will add even more flavor but it's not necessary.

Drain and rinse the black beans and add...

Drain and rinse the black beans and add a large mixing bowl.

Add your corn, peppers, onions and cilantro and...

Add your corn, peppers, onions and cilantro and mix well.

In a separate bowl whisk the lime juice,...

In a separate bowl whisk the lime juice, olive oil, cumin, garlic, salt and chili powder to make the salad dressing.

Add it to the salad and toss well....

Add it to the salad and toss well. Place in an air-tight container and refrigerate until ready to eat.

Can be made the night before.

If you are not a fan of cilantro...

If you are not a fan of cilantro you can substitute parsley and/or basil.

https://mediavine-res.cloudinary.com/video/upload/kohgu5bb4yqio8he5qis.mp4

This Mexican Bean Salad recipe is perfect for summer picnics and parties. You can make it the night before in minutes. The colorful black bean & corn salad is mixed with a zesty vinaigrette that everyone will love. Even the leftovers are delicious!

Cooking Channel serves up this Coleslaw recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Coleslaw

cabbage,

red cabbage, thinly sliced

carrot, thinly sliced

buttermilk

fluid ounces plain yogurt

mayonnaise

pickle juice

dry mustard

chives, chopped

Kosher salt, as needed

Coleslaw : Recipes : Cooking Channel

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.

In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.

Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy

https://www.cookingchanneltv.com/videos/good-eats-coleslaw-recipe-0182689

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Good Eats Coleslaw Recipe : Videos : Cooking Channel

This is our family&#39;s simple &amp; classic macaroni salad recipe that we love serving at picnics!

Classic Tuna Macaroni Salad

elbow macaroni

eggs

white albacore tuna fish (drained)

peas (defrosted)

mayonnaise (or Miracle Whip if you prefer)

salt & pepper

Prepare the macaroni noodles according to the package directions. Rinse with cold water and drain well.&nbsp;

Add in the diced hard boiled eggs, tuna, peas and mayonnaise. Mix well.

Store in the fridge until serving. Add salt and pepper to taste.

Optional add-ins: mustard, celery, onion, cucumber. You can add in just about anything you&#39;d like!

https://content.jwplatform.com/videos/wTWQKZj9.mp4

This Tomato Orzo Pasta Salad is a simple yet delicious summer salad recipe with fresh tomatoes, orzo pasta and feta cheese tossed in a basil vinaigrette.

Tomato Orzo Salad

Ounces Orzo Pasta ((Cooked))

Cup Olive Oil ((divided))

Red Wine Vinegar

Lemon

Teaspoon Honey

Basil Leaves

Sea Salt and Fresh Ground Pepper

Cups Cherry Tomatoes ((Halved

Cup Feta Cheese ((Crumbled))

Toss cooked orzo with 2 tablespoons of the olive oil. Chill.

In a separate bowl, whisk together the red wine vinegar, olive oil, lemon juice and sugar.

Chop the basil leaves and add in. Stir in a pinch (approximately 1/4 teaspoon) of sea salt and fresh ground black pepper.

Combine the orzo, dressing, tomatoes and feta.

Stir until the dressing coats the pasta.

Refrigerate until serving.

This Classic Italian Pasta Salad is summer picnic comfort food at its best. Tri-color pasta, veggies, cheese and pepperoni fill this zesty Italian salad.

Italian Pasta Salad

tri-color rotini pasta

sliced olives ((2.25 ounce))

pepperoni

red onion

cheddar cheese

cucumber

tomato

pasta salad seasoning

zesty Italian dressing

Cook the pasta according to package directions and allow it to cool.

Once the pasta has cooled to room temperature, add the olives, pepperoni, onion, cheese, cucumber and tomato. Stir well.

Just before serving, sprinkle the salad seasoning on top of the salad, then pour the dressing over the top. Mix well. Add more dressing, if desired.

This marinated veggie salad with cucumbers, tomatoes, green pepper and red onion has bright, fresh flavors and tons of crunch. It’s perfect as a side dish for spring and summer get togethers!

Marinated Veggie Salad

cucumbers,

cherry tomatoes,

green pepper,

red onion, chopped

canola oil

sugar

red wine vinegar

Combine the chopped vegetables in a large bowl.

Whisk together the ingredients for the dressing (or...

Whisk together the ingredients for the dressing (or shake them up in a small jar or container) until the sugar dissolves.

Pour the dressing over the veggies and stir...

Pour the dressing over the veggies and stir to combine.

Cover and chill for at least 2 hours...

Cover and chill for at least 2 hours before serving to allow the veggies to marinate in the dressing. Stir again before serving.

Cooking Channel serves up this Cold-Fashioned Potato Salad recipe from Alton Brown plus many other recipes at CookingChannelTV.com

Cold-Fashioned Potato Salad

red potatoes, large diced

cider vinegar

mayonnaise (homemade if possible)

mustard powder

parsley

tarragon

garlic

cornichons

small dice red onion

celery

Cold-Fashioned Potato Salad : Recipes : Cooking Channel

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

https://www.cookingchanneltv.com/apps/api/playback?path=/etc/sni-asset/cook/videos/0/01/018/0183/0183293

Cold-Fashioned Potato Salad : Videos : Cooking Channel

Easy homemade potato salad is loaded with baby potatoes, eggs, and green onions and tossed in a mayo sauce and is a go-to for summer barbecues and picnics.

Easy Homemade Potato Salad

baby potatoes (approximately 15), scrubbed and sliced

white vinegar

green onions

salt and ground black pepper,

Place potatoes in a pot of cold, salted water and bring to a boil. Cook the potatoes for 15-20 minutes until they are tender. You can test by sliding a knife into one of them – they should slide off. Once done, drain and set aside to cool to room temperature, about 10 minutes.

Meanwhile, hard-boil the eggs in a separate pot. Place eggs in a pot and cover with water by at least 1 or 2 inches. Bring to a boil on high heat. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Remove from the stove and run eggs under cold water. Once they are cool enough to handle, peel and chop into small cubes.

In a large bowl, mix together mayonnaise and vinegar. Add cooled potatoes, eggs, and half the green onions. Season with salt and pepper and gently toss together. I use a spatula to fold the ingredients together.

Garnish with the remaining green onions, and serve.

Delicious, also I have to admit that the initial appeal of this recipe was that I didn't have to peel all the baby potatoes XD
My mom LOVES potato salad and she said that it's one of the best she's ever had. She actually pinched some ahead of our barbecue tonight. I forsee making lots of this potato salad this summer. Also I didn't have any spring onion so I substituted 1/4 of a red onion and defired it so it was less pungent.

Bacon Ranch Broccoli Salad is the perfect picnic salad to bring to a barbecue, pot luck, or make as a side for lunch or dinner. It is packed with veggies and delicious ranch flavor for a crowd pleasing dish that won&#039;t stick around long!

Bacon Ranch Broccoli Salad

broccoli florets

sour cream

tbsp ranch seasoning

oz cheddar cheese

red onion (finely diced)

oz crispy crumbled bacon ((about 8 slices))

Combine the mayo, sour cream, lemon juice and ranch seasoning. Once mixed stir in the red onion.

Place the broccoli florets in a large bowl. Pour the dressing over the top and toss until the broccoli is evenly coated.

Stir in the cheddar cheese and bacon. Chill for 30 min up to 2 hours. Serve chilled.

A creamy and comforting macaroni salad from the Queen of Country. 

Dolly Parton's Macaroni Salad

lb macaroni

green pepper

onion

sweet pickle relish

hard boiled eggs, chopped

milk

salt and black pepper,

Dolly Parton&#8217;s Macaroni Salad

In a large pot of salted boiling water, cook the macaroni to al dente. Drain and rinse with cold water. Place in a large bowl.

Add cucumber, green pepper, relish, onion, and mix together. Set aside.

In a small bowl, add mayo, sour cream, milk, and season with salt and pepper. Stir to combine.

Add dressing to macaroni mixture, then stir to combine. Add hardboiled eggs and gently fold to combine.

Cover and chill until ready to serve, preferably overnight.

Top 12 picnic salad recipes from across the web

The most viewed picnic salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Three Bean Salad

Waldorf Salad

Easy Mexican Bean Salad Recipe

Coleslaw

Classic Tuna Macaroni Salad

Tomato Orzo Salad

Italian Pasta Salad

Marinated Veggie Salad

Cold-Fashioned Potato Salad

Easy Homemade Potato Salad

Bacon Ranch Broccoli Salad

Dolly Parton's Macaroni Salad

Top 12 picnic salad recipes from across the web

The most viewed picnic salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Bean Salad

Waldorf Salad

Easy Mexican Bean Salad Recipe

Coleslaw

Classic Tuna Macaroni Salad

Tomato Orzo Salad

Italian Pasta Salad

Marinated Veggie Salad

Cold-Fashioned Potato Salad

Easy Homemade Potato Salad

Bacon Ranch Broccoli Salad

Dolly Parton's Macaroni Salad

The most viewed picnic salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine