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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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
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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