Family Picnic Salad Recipe

5 5 10
Family Picnic Salad Recipe
Family Picnic Salad Recipe photo by Taste of Home
Publisher Photo

Family Picnic Salad Recipe

Read Reviews
5 5 10
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 (6 ounces) shredded cheddar cheese
  • 1-1/2 cups corn chips

Directions

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. Yield: 10 servings.
Originally published as Family Picnic Salad in Taste of Home August/September 2006, p17

  • 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 (6 ounces) shredded cheddar cheese
  • 1-1/2 cups corn chips
  1. 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. Yield: 10 servings.
Originally published as Family Picnic Salad in Taste of Home August/September 2006, p17

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Reviews forFamily Picnic Salad

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MY REVIEW
jeanemed User ID: 1512060 261988
Reviewed Mar. 2, 2017

"This is a fabulous recipe. I've been using it for years. My family loves it. easy to change according to the veggies you have."

MY REVIEW
[email protected] User ID: 5092524 226776
Reviewed May. 23, 2015

"Good combination of ingredients. I used a flavored balsamic vinegar and olive oil with garlic salt, seasoned salt, and Italian herbs. I also cut back on the amount of dressing by about half. It turned out great."

MY REVIEW
Fire291 User ID: 934301 97284
Reviewed Sep. 3, 2013

"I have made this several times and always a big hit! Just made again Sunday for a church picnic and had a request for the recipe. I even lighten it up a little by adding NO cheese and Lite dressing. I have even in the past not add the corn chips and left them on the side to be added to individual servings."

MY REVIEW
toddandfawn User ID: 4545205 92530
Reviewed May. 1, 2013

"I love this salad - and it is so healthy too! [Esp. if you use a fat-free catalina and leave out the corn chips]. My hubby loves it as well!

The last time I made it, I did not have any zucchini or white corn, so I used a yellow squash and reg. can of yellow corn in place and it was still great."

MY REVIEW
cherrylady User ID: 1073547 165631
Reviewed May. 8, 2009

"We enjoyed this salad -- it's different from anything I make on a regular basis -- fun for a change! My advice would be not to add the corn chips to the serving bowl -- let each person add their own. The chips do not stay crisp if you have leftovers."

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