I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.—Tabitha Allen, Cypress, Texas
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.—Beth Brown, Naples, Florida
• “A neighbor showed me how to make Green Bean Salad, and the men in my family really like beans served this way,” writes field editor Mildred Sherrer of Fort Worth, Texas. “They’re crisp-tender and colorful with bits of tomato, egg and parsley.”
My entire family loves this salad—especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. —Diane Lynch, Sugar Grove, Illinois
Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.
Chock-full of fresh and canned beans, this colorful salad is perfect for potluck. De Loris Lawson of Carthage, Missouri sent the recipe. She writes, "I am a great-grandmother who loves to cook—from fancy meals for company to simple bean and corn bread suppers."
THIS RECIPE from my aunt was an immediate hit. I had pork and beans and mayonnaise in the pantry and all the vegetables in my garden. It's wonderful for a picnic or barbecue because it travels well in a cooler and is so colorful.
-LaVerne Stetler, Escalon, California
"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."
This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.