Description
This rustic Picnic Potato and Corn Salad with BBQ Dressing features romaine lettuce, cubes of cooked potatoes, grilled corn (use frozen if you’re in a rush), tomatoes, cucumbers, lima or butter beans, and a vibrant homemade BBQ salad dressing, making it a gluten free vegan balanced meal in one.
Ingredients
Picnic Salad:
- 1 pound thin-skinned potatoes (i.e., Yukon Gold, red skin)
- 2 ears fresh corn (or 1 1/2 cups frozen fire-roasted corn, thawed)
- 4 cups chopped Romaine lettuce (about one small head)
- 1 (15-ounce can) lima or butter beans, drained (or 1 3/4 cups cooked from dried)
- 1 medium cucumber with peel, sliced
- 1 cup halved cherry tomatoes
- ½ red onion, thinly sliced
BBQ Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegan barbeque sauce, prepared
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
Garnish:
- ¼ cup chopped fresh parsley
Instructions
- Cook fresh potatoes in boiling water until tender yet firm when pierced with a fork, about 10-15 minutes. Drain and cool. Peel and chop into 1-inch cubes. Set aside.
- Meanwhile, grill corn on preheated grill for 10-15 minutes, turning as needed, until cooked and golden on both sides. Let cool and remove from cob. Alternatively, use 1 ½ cups frozen fire-roasted corn, thawed, drained. Set aside.
- In a large (3-quart) salad bowl, add chopped Romaine lettuce. Arrange cooked, cooled, cubed potatoes; cooled, cooked (or thawed frozen) corn, lima or butter beans, cucumber slices, cherry tomatoes, and red onions slices.
- To make BBQ Dressing: Mix together olive oil, BBQ sauce, lemon juice, Dijon mustard, salt (optional), and black pepper in a small bowl with a whisk.
- Drizzle dressing over the salad bowl. May toss together to distribute ingredients.
- Garnish with fresh chopped parsley.
- Serve immediately or chill until serving time. Makes 8 servings (about 1 ½ cups each). If you are not going to serve this salad immediately, cover and chill and add dressing right before serving.
Notes
Try cooking dried beans, following package directions, to feature in this recipe.
May substitute another type of cooked bean, such as chickpeas, kidney beans, or black eyed peas.
This recipe is delicious for meal prep. For entrée sized salad meals or bowls, divide ingredients among 4 (3-cup size) containers, cover, and refrigerate for up to 5 days (reserving dressing to add later).
I love to serve this salad in my natural bamboo salad bowl, pictured above. Try this bamboo salad bowl for serving this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 7 g
- Sodium: 352 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 33 g
- Protein: 7 g