GREENSBORO, N.C. -- We're gearing up for picnic season! Our State magazine shared the best salad recipes to bring to your next picnic or potluck on The Good Morning Show.
Our State’s May issue shares four exclusive recipes featuring fresh summer salads that go beyond green (salad, that is): Chicken, bean, fruit, and pasta salads make a perfect picnic lunch.
Chef Lynn Wells, recipe developer for Our State, demonstrated how to make Ginnie's Bean Salad on The Good Morning Show. Her recipe is below.
Ginnie’s Bean Salad Recipe:
Yield: 6 servings.
½ cup apple cider vinegar
¼ cup sugar
½ cup canola oil
1 teaspoon salt
½ teaspoon black pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white shoepeg corn, drained
1 green bell pepper, finely chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons finely chopped red onion
In a small mixing bowl, whisk together vinegar and sugar until sugar dissolves. Continue whisking and slowly add canola oil. Whisk in salt and pepper, and set aside.
In a large mixing bowl, combine kidney beans, black beans, chickpeas, corn, bell pepper, parsley, and onion. Pour dressing over beans and toss. Refrigerate for a minimum of 4 hours before serving. After 2 hours, toss again so that dressing coats all the ingredients.
Our State magazine is sold at the following retailers:
Barnes & Noble
BJ’s Wholesale Club
Deep Roots Market
The Fresh Market
Weaver Street Market
Field & Stream
Plus some independent retailers around the state
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