Cookout Vegetable Salad Recipe

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A colorful side dish for any cookout. For even better results, use fresh cooked green beans from your garden with a little Italian seasoning in place of frozen beans. A perfect recipe for using some of your fresh garden vegetables.
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Update Servings
  • 20 ounces or 2 (10 oz) packages of Italian style frozen green beans
  • 1/4 cup butter or margarine
  • 6 slices bread, cubed (4 1/2 cups)--French bread works well
  • 4 ears--grilled sweet corn or 2 (12 oz) cans of whole kernel corn, drained
  • 1 cup mayonnaise or salad dressing
  • 1/4 cup pimiento, chopped, or red bell pepper, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon garlic salt
Container:Salad Bowl
10 mins
15 mins
30 mins
  • Cook beans according to package directions.  Drain and cool.
  • In a large skillet, melt butter, and add bread cubes.  Cook over medium-low heat, stirring occasionally 5-7 minutes, or until bread cubes are crisp and golden brown.
  • In a salad bowl, stir corn, mayonnaise or salad dressing, pimiento or red pepper, basil and garlic salt together. Add green beans and combine.
  • Cover and chill.
  • Add croutons to the top before serving.
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