Picnic Salad

Make a colorful side dish for cookouts and 4th of July parties. This no-cook Picnic Salad is a snap to prepare. Crisp fresh garden vegetables and Catalina dressing get some added crunch from corn chips added directly to the salad.


  • 1 (16 oz.) can kidney beans, rinsed and drained
  • 1 (15 oz.) can shoe peg corn, drained
  • 1 zucchini, chopped
  • 1 cucumber, chopped
  • 1 tomato, chopped
  • 1 green pepper, chopped
  • 1 red onion, chopped
  • 6 green onions, chopped
  • 1 (3.8 oz.) can ripe olives, drained and sliced
  • 1 cup Catalina salad dressing
  • 1 1/2 cups cheddar cheese, shredded
  • 1 1/2 cups of corn chips


Toss beans and corn together in a large serving bowl until combined well.

Fold in zucchini, cucumber, tomato, green pepper, both onions and olives.

Pour in the dressing and stir to coat everything well.

Sprinkle the top with the cheese and the corn chips.


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