Picnic Salad Recipe

Name: Picnic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium red potatoes; 12 lb fresh green beans, cut into 2 inch pieces; 1 medium sweet red pepper, cut into thin strips; 1 cup frozen corn, thawed; 1 celery rib, thinly sliced; 1 medium carrot, shredded; 3 green onions, thinly sliced; 1 ½ cups cubed mozzarella cheese; ⅔ cup olive oil; 2 garlic cloves, minced; ¼ cup white wine vinegar; 2 tablespoons minced fresh thyme; 1 teaspoon salt; ½ teaspoon sugar; ½ teaspoon garlic powder; ½ teaspoon pepper

Servings: persons

5 medium red potatoes
12 lb fresh green beans, cut into 2 inch pieces
1 medium sweet red pepper, cut into thin strips
1 cup frozen corn, thawed
1 celery rib, thinly sliced
1 medium carrot, shredded
3 green onions, thinly sliced
1 ½ cups cubed mozzarella cheese
⅔ cup olive oil
2 garlic cloves, minced
¼ cup white wine vinegar
2 tablespoons minced fresh thyme
1 teaspoon salt
½ teaspoon sugar
½ teaspoon garlic powder
½ teaspoon pepper

1
Cut potatoes into 1/2-in.
2
slices; cut each slice into four pieces.
3
Place in a large saucepan and cover with water.
4
Bring to a boil.
5
Reduce heat; cover and cook for 15-20 minutes or until tender.
6
Meanwhile, place beans in a small saucepan and cover with water.
7
Bring to a boil.
8
Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.
9
Drain potatoes and beans.
10
In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese.
11
Add potatoes and beans.
12
In a small bowl, whisk the olive oil, garlic, vinegar, thyme, salt, sugar, garlic powder, and pepper.
13
Pour over vegetables; toss to coat.
14
Serve at room temperature or chilled.

1159

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 medium red potatoes, 12 lb fresh green beans, cut into 2 inch pieces, 1 medium sweet red pepper, cut into thin strips, 1 cup frozen corn, thawed, and more.

Yes, Picnic Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Picnic Salad

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