Great Summer Potluck Salads

With Memorial Day weekend upon us, I thought it would be a good time to post some of my favorite summer salad recipes. Some are old family favorites... some are recipes I have adapted over the years... all of them are perfect to take along to your next potluck or picnic!

Aunt Lotus's Bean Salad 

1 (24 oz.) can pork and beans, salt pork removed 

1 (15 oz. ) can kidney beans, drained 

1 bunch (about 8) radishes, sliced 

1 bunch (about 8) green onions, sliced 

pepper 

1-2 T. red wine vinegar 

Combine all ingredients, adding vinegar to taste. Cover and chill about 1 hour. Yeah I know this SOUNDS gross, but it's really wonderful. Just try it. 

Couscous and Bean Salad 

1 (6 1/2 oz.) box plain couscous, prepared as package directs and cooled for 20 min. 

1 small cucumber, coarsley chopped 

3/4 C. green or yellow bell pepper, coarsley chopped 

1/4 C. green onions, sliced 

1 medium tomato, seeded and chopped 

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

1/3 C. feta cheese, crumbled 

dressing- 

1 T. chopped fresh basil 

1 t. chopped fresh oregano 

1 clove garlic, mashed 

1/4 t. salt 

2 T. balsamic vinegar 

2 T. extra virgin olive oil 

In small bowl, combine all dressing ingredients. Blend well, and set aside. In large bowl, combine couscous with all salad ingredients except cheese. Pour dressing over salad; toss gently to coat. Refrigerate at least 30 minutes to blend flavors. Just before serving, sprinkle with cheese. 

Favorite Fruit Salad 

1 (15 1/2 oz.) can pineapple chunks 

1 small package vanilla instant pudding mix 

assorted fresh fruit of your choice 

In large bowl, combine prepared fruit. Drain juice from pineapple into small bowl; add pineapple to other fruit. Combine pudding mix and juice; whisk until smooth and very thick. Pour over fruit and mix very well. Cover and chill, stirring occasionally, until dressing is saucy consistency, about 2 hours. 

Garbanzo Bean Salad with Olives and Herbs 

1 C. dried garbanzo beans 

4 T. red wine vinegar 

6 T. extra-virgin olive oil 

4 cloves garlic, mashed 

3 t. minced fresh mint 

3 t. minced fresh basil 

1 t. minced fresh thyme 

1 t. minced fresh rosemary 

1 t. minced fresh oregano 

salt and fresh ground black pepper to taste 

4 T. Nicoise or Kalamata olives, pitted and coarsely chopped 

4 T. green olives, pitted and coarsely chopped 

1/2 C. thinly sliced green onions, including tops 

Sort and rinse garbanzo beans. In large saucepan or Dutch oven, cover with cold water by 1". Bring to full boil. Boil for 2 minutes; cover and remove from heat. Let stand for 1 hour; drain. Return to pan and cover with fresh water by 2". Bring to a boil, reduce heat to low and simmer, uncovered, until tender, 60-75 minutes. Drain and let cool. In a large bowl, whisk together the vinegar, oil, garlic, all the herbs, and salt and pepper. Add the cooled beans, olives, and onions; mix well. Serve at room temperature. 

German Potato Salad 

1/2 pound bacon 

1/2 cup chopped onion 

1/2 cup chopped celery 

2 tablespoons all-purpose flour 

2 tablespoons sugar 

1 1/2 teaspoons salt 

1/2 cup vinegar 

6 cups sliced cooked potatoes 

2 hard-cooked eggs, sliced 

Chopped parsley, pimento, and bacon bits 

Cook bacon till crisp; drain and crumble, reserving 1/4 cup fat. Cook onion and celery in reserved fat until tender. Blend in flour, sugar, salt, and dash of pepper; add vinegar and 1 cup water; cook and stir until thickened and bubbly. Add bacon, potatoes and eggs; heat thoroughly, tossing lightly. Garnish with parsley, pimiento, and bacon bits. Serve warm.

Ranch Tortellini Salad 

2 (16-19 oz.) packages frozen cheese tortellini 

2 C. ranch dressing 

1 1/2 C. julienned ham 

1 1/2 C. frozen peas 

8 oz. Swiss cheese, cubed 

1/4 C. green onions, chopped 

1 T. dried parsley or 2 T. fresh snipped 

Place frozen peas in colander you will be draining pasta in. Cook tortellini according to package directions. Pour over peas and drain both; rinse with cold water and drain well. Combine tortellini and peas with remaining ingredients; toss to coat. Cover and refrigerate overnight. Stir well before serving, adding more ranch, if necessary. 

(just noticed I forgot to put the parsley in before I took the photo. whoops)

Red Potato Salad 

3 lbs. red potatoes, cooked and cut into chunks 

1/2 C. bottled Italian salad dressing 

1 C. mayonnaise 

1/2 C. green onions, sliced 

1 t. dried dill 

1 T Dijon mustard 

In large bowl, thoroughly combine all ingredients except potatoes. Toss with warm potatoes. Refrigerate uncovered, stirring occasionally until thoroughly chilled. Cover until serving.

Wild Chicken Salad 

4 1/4 C. chicken broth 

2 (6 oz.) boxes long grain and wild rice mix 

3 C. cubed cooked chicken 

4 green onions, bias cut about 1/4" 

1/2 C. sliced almonds 

1 small can water chestnuts, drained and coarsely chopped 

1 stalk celery, chopped 

1/2 C. mayonnaise 

1 T. soy sauce 

1 (11 oz.) can mandarin oranges, drained 

In large saucepan, combine chicken broth, rice mix, and ONE seasoning packet from rice mix. Bring to boil, cover, and simmer for 25 minutes (or time recommended on package). In large bowl, combine next five ingredients; mix well. In small bowl, combine mayonnaise and soy sauce until well blended. Add hot rice mix to large bowl. Add dressing and mix well. Add mandarin oranges and toss lightly. Serve warm as main dish or chill and serve on lettuce leaves as salad.