Picnic Zucchini Bean Salad Recipes

GRILLED ZUCCHINI AND BEAN SALAD

Grilled Zucchini and Bean Salad image

Provided by Marcela Valladolid

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lime juice, from about 1 lime
2 tablespoons red wine vinegar
1/4 cup olive oil, plus more for brushing
Salt and freshly ground black pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
1 (15-ounce) can white kidney beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
3 zucchini, cut lengthwise into 1/2-inch thick slices

Steps:

Prepare a barbecue or grill pan to medium-high.
In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.
Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.

PICNIC CORN-ZUCCHINI SALAD

Picnic Corn-Zucchini Salad image

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

Ingredients

6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
2 small zucchini, very thinly sliced
2 bunches scallions, thinly sliced (white parts only)
1/2 red bell pepper, thinly sliced
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper, to taste

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

WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN

White-Bean Salad with Zucchini and Parmesan image

White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
Grated zest and juice of 2 lemons
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.

Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g

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 :

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Zucchini Salad With Pecorino, Basil and Almonds image

Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.

Provided by Alexa Weibel

Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
1/3 cup shaved Pecorino-Romano cheese
1/4 cup torn fresh basil
1/4 cup chopped flat-leaf parsley
1/3 cup roasted salted almonds, chopped

Steps:

In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

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