Pat’s Pantry: Summer Picnic Salads


When planning a picnic, backyard barbecue or even a warm weather reunion, make sure to add a few of these salads to the menu.


3 tablespoons olive oil

3 tablespoons red wine vinegar

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) Mexicorn, drained

1/4 cup thinly sliced green onions


Combine the first six ingredients in a bowl and mix well.  Add the beans, corn and onions and stir to coat. Cover and refrigerate until serving. Yield: 6 servings.



1 package (16 oz.) penne or medium tube pasta

1 cup quartered cherry tomatoes

1/2 cup chopped green pepper

1/4 cup chopped green onions

1 can (2 ¼ oz.) sliced ripe olives

1 bottle (8 oz.) Italian salad dressing

1/2 teaspoon coarsely ground pepper

1/4 teaspoon each dill weed, garlic salt and lemon-pepper seasoning

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water. Add to vegetables. Combine the salad dressing and seasonings and pour over the salad, tossing to coat. Cover and refrigerate salad for at least two hours before serving. Yield: 8-10 servings.



2 pounds medium red potatoes

1/2 cup Italian salad dressing

4 hard cooked eggs

3/4 cup sliced celery

1/3 cup thinly sliced green onions

1 cup mayonnaise

1/2 cup sour cream

1 1/2 teaspoon prepared horseradish

1 1/2 teaspoon prepared mustard

1 1/2 teaspoon celery seed

3/4 teaspoon salt

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 20-30 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes. Place in a large bowl and add salad dressing and toss gently. Cover and refrigerate for two hours. Slice eggs in half, remove yolks and set aside. Chop egg whites. Add to the potatoes with the celery and onions. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolk and add to mayonnaise mixture and whisk until blended. Spoon mixture over potatoes and toss gently to coat. Cover and refrigerate for at least two hours before serving. Yield: 8 servings.



1 package (8 ½ oz.) corn bread/muffin mix

6 green onions, chopped

1 medium green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (15 oz.) pinto beans, rinsed and drained

3/4 cup mayonnaise

3/4 cup sour cream

2 medium tomatoes, seeded and chopped

1/2 cup shredded cheddar cheese

Prepare and bake corn bread according to package directions. Cool on a wire rack.   Crumble corn bread into a two-quart glass serving bowl. Layer with onions, green pepper, corn and beans. In a small bowl, combine mayonnaise and sour cream and spread over vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings.



6 cups fresh cauliflowerets

3 plum tomatoes, chopped

1 cup thinly sliced green onions

1 cup (4 oz.) shredded cheddar cheese

1/2 cup sliced pimiento-stuffed olives

1/2 cup mayonnaise

12 strips bacon, cooked and crumbled

Combine the cauliflower, tomatoes, onions, cheese and olives in a large bowl. Add mayonnaise and toss to coat. Cover and refrigerate for at least one hour. Sprinkle with bacon just before serving. Yield: 10 cups.



  • When using a tray, place a damp napkin under the dishes to stop them from moving around.
  • Honey can be frozen in ice cube trays. If honey becomes granulated, simply place the cubes in a jar and set the jar in very hot water.


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