Pineapple and Bean Picnic Salad
Created by ForeverMama on April 24, 2025
- Servings: 10-16
- Prep Time: 60m
- Cook Time: 15m
- Recipe #44511
Ingredients
- 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
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.
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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.
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DRESSING
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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.
Nutritional Facts
- 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