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Perfect Picnic Salad

5 from 1 vote

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Vegetarian

Perfect Picnic Salad, no mayo and it has corn chips!

Summer fresh vegetables in a tangy dressing, this is a unique and delicious chopped salad made without mayo, the perfect Picnic Salad.

Corn, cucumbers, roma tomato, red onion, black beans, shredded cheese, green onions, tossed together with Catalina dressing!  Yes, you read that correctly.   The Catalina dressing brings the flavours together and the results are really delicious.   You’re going to want to PIN this recipe now.  Trust me!

Summer fresh salad for a crowd with corn, beans, cucumber, red onion, chopped tomato and shredded cheese

Intentional Leftovers

This is a large quantity recipe, perfect for potlucks, picnics and MEAL PREP.   So easy to make, using readily accessible ingredients, this Picnic Salad is a meal preppers dream. 

Make a batch on Meal Prep day, divide into individual serving sizes and you’ve got the start of a delicious lunch.   

Add a few grilled shrimp or chicken and you’ve got a gourmet lunch, that you’ll look forward to eating.

Picnic Salad is so easy to make

Grab a big bowl, a sharp knife and all your ingredients. Chop the veggies, toss in the corn, beans and salad dressing and your done. SUPER fast and easy.

I especially like that this salad has no Mayo, so it makes it a really good option for a picnic or outdoor BBQ, or a potluck. Mayo, which has eggs in it can spoil at room temperature, and nobody needs that.

Let’s talk about corn for a minute

Fresh, Frozen or Canned? I like them all, but they are all slightly different. You can use any of these options in this sales, but I prefer frozen for a few reasons.

  • Always on hand in the freezer
  • Less work than fresh
  • Crisper and fresher tasting than canned

All that being said, you do you! If you do choose to use fresh, make sure to blanch it and cool it before using in this salad.

PRO TIP: Place a larger bowl filled with crushed ice under the bowl filled with Picnic Salad to keep this crisp and cool for yours.

Chop all vegetables, drain corn, and beans.
Combine corn and beans in a bowl.
Place all chopped vegetables in bowl with corn and beans. Add dressing and toss to combine
Picnic Salad; corn, kidney beans, cucumber, red onion, zucchini tossed in Catalina dressing

Picnic Salad

Lara Brooksloveonaplate
This crowd sized recipe is perfect for picnics. No mayo, lots of crisp veggies and meal prep friendly, you'll be making this one again and again. Crisp corn, zucchini, cucumber, red and green onion, roma tomatoes, black olives and kidney beans in a tangy dressing. Bonus, crunchy, salty corn chips on top added just before serving.
5 from 1 vote
Prep Time 15 mins
Course Salad
Cuisine American
Servings 10 people

Ingredients
  

  • 2 cups kidney beans rinsed and drained
  • 2 cups frozen corn
  • 1 zucchini chopped, optional
  • 1 cucumber chopped
  • 2 Roma tomatoes chopped
  • 1 small red onion chopped
  • 3 green onions chopped
  • 1/2 cup sliced black olives drained
  • 1 cup Catalina salad dressing
  • 1 ½ cup cheddar cheese shredded
  • 1 ½ cup corn chips

Instructions
 

  • Place beans and corn in a large serving dish and toss to combine. Fold in the vegetables.
  • Pour dressing over the mixture and stir to combine.
  • Top with cheese and corn chips and serve.

Video

Keyword Picnic Salad
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By on June 3rd, 2019
Vegetarian
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Lara Brooks

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