Pineapple and Bean Picnic Salad
Recipe: #44511
April 24, 2025
Categories: Salads, Vegetable Salad, Side Dishes, Beans, July 4th, Picnic, High Fiber, Vegetarian, more
"Makes a tasty side, perfect with any meat, sandwich or fish."
Original is 10-16 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (100.6 g)
- Calories 137.8
- Total Fat - 5.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 301.9 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 6 g
- Sugars - 4 g
- Protein - 5.1 g
- Calcium - 47.1 mg
- Iron - 2 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the lima beans until barely tender; drain and set aside. Boil the green beans until barely tender; drain and set aside.
Step 2
Place the drained pineapple chunks with drained kidney beans, lima beans and green beans in a large bowl. To the bowl, add both the green bell pepper and celery. Add the cooled dressing and distribute evenly with a rubber spatula. Serve and enjoy.
DRESSING
Step 3
In a small saucepan, blend 1/2 cup reserved pineapple juice with the cornstarch and the next 6 ingredients (vinegar - seasoned salt). Cook and stir over moderate heat until thickened (about 5 minutes). Remove from heat and whisk in the olive oil. Cover and chill.
Tips
No special items needed.
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