I made a salad that was different for Easter that everyone loved. It's pretty and colorful and lasts well.

Here's the ingredients, but it's not a real recipe, sort of made it up as I went along, so you could add or delete ingredients that you prefer:

One can of white beans (drained and rinsed)
one frozen package of black beans (just use about 1/2 of it, and don't thaw)
One red onion, coarsely diced
One yellow squash, diced medium
One zucchini, diced medium
One small can sliced black olives, drained
One medium carrot, peeled and diced very fine
1/2 green pepper, diced medium
1/2 red pepper, diced medium
One large FIRM tomato (optional, since it tends to mush up if done too far ahead)
1/4 bunch of fresh parsley, washed well and medium coarse chop
5 or 6 fresh basil leaves, chopped but not too fine
Two cloves garlic, crushed or minced fine (I used two teaspoons of jarred type)
salt
freshly ground pepper
Olive oil and equal parts Regular vegetable oil
Wine Vinegar - use this predominantly then add a little Balsamic Vinegar

Toss and let marinate in the refrigerator overnight periodically stirring, or if making it the day of your picnic, make it early in the morning so the flavors have a chance to blend. I can't tell you the quantities of oils/vinegars, since I do it by "feel" More oil than vinegar I think the ratio is 2/3 oil to 1/3 vinegars.