Chef Quilter

The Perfect Picnic Salad

This salad is easy to make, can be made in advance, and it involves bacon. Does it get any better than this? Oh yeah – it’s naturally gluten free and dairy free. It just got better!

CourseSalad
CuisineAmerican

Servings	Prep Time
2-3dozen	30minutes

Cook Time	Passive Time
15minutes	1-2hours

Servings	Prep Time
2-3dozen	30minutes

Cook Time	Passive Time
15minutes	1-2hours

Ingredients

115 oz can pinto beansdrained and rinsed
115 oz can dark red kidney beansdrained and rinsed
115 oz can great northern beansdrained and rinsed
115 oz can black beansdrained and rinsed
115 oz can sweet corndrained and rinsed
1medium green bell pepperchopped
1medium red bell pepperchopped
1bag carrotshredded
1medium red onionchopped
1head broccoliflorettes chopped small
1bunch green onionssliced thin
130 oz jar mayonnaise
1lb baconchopped
3Tbsp fresh minced garlicor to taste
3Tbsp dried minced onionor to taste
3Tbsp coarse pepperor to taste

Instructions

Mix the beans and vegetables in a large bowl.
Cook the bacon with the garlic, dried onion and pepper till well done. Remove as much of the grease as possible.
Add bacon and mayo to the veggies and mix well.
Let sit for a couple hours or overnight.

Recipe Notes

For cooking the bacon, I suggest you chop it up raw and then cook it with the other flavors. This makes it easier to work with.