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Pineapple and Bean Picnic Salad

Here's how you make Pineapple and Bean Picnic Salad
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  • Servings: 10-16
  • Prep: 60m
  • Cook: 15m
    • The following recipe serves 10-16 people.

Ingredients

The ingredients are:
  • 14 ounces pineapple chunks, drained, JUICE RESERVED (1 can)
  • 15 ounces red kidney beans, drained (1 can)
  • 12-16 ounces lima beans, frozen (1 package)
  • 12-16 ounces cut green beans, frozen (1 package)
  • 1 green bell pepper, chopped
  • 1 cup celery, sliced
  • DRESSING
  • Pineapple juice (reserved from the canned pineapple, noted above)
  • 1 tablespoon cornstarch
  • 1/4 cup wine vinegar
  • 1 tablespoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dill
  • 2 teaspoons sugar
  • 1 teaspoon seasoned salt
  • 1/4 cup olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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