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Picnic Salad
All She Cooks
Learn how to make this quick and easy Picnic Salad.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
American
Servings
10
Calories
226
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
16-ounce can kidney beans, rinsed and drained
1
15-ounce can corn, drained
1
zucchini
chopped
1
cucumber
chopped
2
Roma tomatoes
chopped
1
small red onion
chopped
3
green onions
chopped
1
3.8-ounce can sliced ripe black olives, drained
1
cup
Catalina salad dressing
1 ½
cup
cheddar cheese
shredded
1 ½
cup
corn chips
Instructions
Place beans and corn in a large serving dish and toss to combine. Fold in the vegetables.
Pour dressing over the mixture and stir to combine.
Top with cheese and corn chips and serve.
Nutrition
Calories:
226
kcal
Carbohydrates:
19
g
Protein:
6
g
Fat:
14
g
Saturated Fat:
5
g
Cholesterol:
18
mg
Sodium:
496
mg
Potassium:
182
mg
Fiber:
2
g
Sugar:
9
g
Vitamin A:
370
IU
Vitamin C:
8
mg
Calcium:
158
mg
Iron:
1
mg
Keyword
how to make a Picnic Salad, Picnic Salad
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