50 Picnic Salads

Don't forget the sides! Round out your menu with these crowd-pleasers from Food Network Magazine. 

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11. Three-Bean Salad Boil 1 pound each trimmed green and yellow beans until tender, about 7 minutes; drain and rinse. Whisk 6 tablespoons olive oil, 3 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and chopped tarragon. Toss with the beans, one 15-ounce can small red beans (rinsed), 1 sliced shallot, and salt and pepper.

12. Green Bean–Cucumber Salad Boil 1 1/2 pounds trimmed green beans until tender, about 7 minutes; drain and rinse. Toss with 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 pint halved grape tomatoes, 1 sliced small English cucumber, 1 thinly sliced shallot, and salt and pepper.

13. Spicy Black-Eyed Pea Salad Cook 1 pound frozen black-eyed peas in simmering water, about 5 minutes; drain. Toss with 1 diced red bell pepper, 1 cup diced ham, 1/2 cup chopped chives, 1/4 cup each olive oil, cider vinegar and chopped pickled jalapenos (plus 2 tablespoons brine), and salt and pepper.

14. Black Bean–Corn Salad Whisk 1/4 cup olive oil, 2 teaspoons honey and the juice of 3 limes. Toss with two 15-ounce cans black beans (rinsed), 1 cup thawed frozen corn,1 diced bell pepper, 1 bunch chopped scallions, 1/2 cup cilantro, and salt and pepper. Add 1 diced avocado.

15. Southwestern Rice Salad Cook 1 1/2 cups rice with 1 teaspoon each chili powder and cumin in 3 cups simmering water, covered, about 18 minutes; let cool. Toss with one 15-ounce can red beans (rinsed), 1/2 sliced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1/3 cup olive oil, 2 tablespoons lime juice, and salt and pepper.

16. Pecan Rice Salad Cook 2 cups brown rice in 4 cups simmering water, covered, 45 to 50 minutes, adding 1 cup chopped green beans during the last 5 minutes. Let cool. Toss with 1 cup each chopped mixed herbs and salted roasted pecans, 1/3 cup olive oil, the juice of 1 lemon, and salt and pepper.

17. Asparagus-Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Boil 1 cup frozen lima beans, covered, about 11 minutes, adding 1 bunch sliced asparagus to the water during the last 3 minutes; rinse. Toss with the quinoa, 1/4 cup each chopped mint and olive oil, the juice of 1 lemon, and salt and pepper.

18. Citrus Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Toss with 1 bunch chopped scallions, 1 sliced fennel bulb, the segments from 1 orange, 1/4 cup each olive oil and orange juice, and salt and pepper. Top with fennel fronds.

19. Tabouli Cook 1 cup bulgur in 2 cups simmering water, covered, about 20 minutes; let cool. Toss with 5 bunches chopped parsley, 2 cups shredded romaine, 3 diced plum tomatoes, 4 finely chopped scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and chopped mint; season with salt.

20. Cauliflower Tabouli Make Tabouli (No. 19), replacing the bulgur with 1 grated head raw cauliflower. Use 2 bunches parsley.