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I have a picnic to attend Saturday and need a good salad that doesn't have mayonaise. I was thinking just cold baked beans. Anyone done this? Anyone have advice?

200 cookbooks and I am at a loss......


Here's a good cold bean salad we make...
Fatfree 3 Bean Salad 1 pound fresh green beans, 1" pieces, steamed until tender & cooled 1 15-16oz can garbanzos 1 15-16oz can kidney beans 1 large red onion, coarsley chopped 1/2 cup seasoned rice vinegar Combine all ingredients in a sealed plastic container and shake well. Let sit in fridge overnight, gets better with age, up to 10 days in the fridge.


That sounds fabulous!! I've never used rice vinegar, though. Is it already "seasoned"? And can other types of vinegar be substituted? Like a smoky Lapsong-Souchong vinegar?


I don't know if we've ever got the "seasoned" vinegar... just done our own seasoning. Yeah, go ahead with another vinegar. The smoky flavor sound scrumptous!


This is good too....courtesy of Cooking Light. I'm a subscriber so anytime you need a lookup, let me know, it isn't public anymore.

Marinated Balsamic Bean Salad

This is great at lunch, or as a side dish on hot summer nights. It keeps well for quite a long time in the fridge.

1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced

Estimated Total Time: 4 hours, 10 minutes
Combine the first 5 ingredients in a colander; rinse and drain. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon.