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Favorite Beach Recipes Round 2

Our previous blog post “Favorite Beach Recipes” was one of our most read and shared stories. So we decided to give Round 2 a spin. This time we are featuring even MORE beach recipes for you to try during your next beach vacation or backyard BBQ! Let us know what you think by commenting on this post or sharing it to Facebook and tagging @ElliottRealty with your favorite dish or a picture of your beachy food!

Cold and Creamy Macaroni Salad (Photo Courtesy of

beach recipes


  • 1 3/4 cups macaroni pasta
  • 3 bell peppers (any color; we like using 1 one each red, green, and orange)
  • 5 roma tomatoes (or 1 pint of cherry or grape tomatoes)
  • 2/3 cup corn (fresh corn cut from the cob is ideal; however shoepeg is a good substitute)
  • 2/3 of ham (ask the deli counter for a large 8-9 oz slice of ham and then dice it at home)
  • 1 lemon
  • 1 cup sour cream
  • 1 1/4 cup mayo
  • 1/2 to 1 cup shredded cheddar cheese to your preferred taste (optional)

Cook macaroni pasta according to package directions. The pasta should be cooked al dente, not soft. Drain and set aside to cool to room temperature. Dice the peppers. Cut the tomatoes in half and removing and discarding the seeds; dice remaining tomato. Dice ham. Excluding tomato, place all diced ingredients in a large bowl including corn, sour cream and mayo. Toss to combine. Add a few squeezes of lemon juice and stir in tomatoes last. Let cool in the refrigerator for one hour before serving.

Southern Caviar (Photo Courtesy of

beach recipes

Dressing Ingredients (Mix together and set aside)
  • 4 Tbsp fresh lime juice
  • 1 Tbsp red wine vinegar
  • 2 cloves of garlic grated
  • 4 Tbsp extra virgin olive oil
  • 1 tsp kosher salt or to taste
  • 1/4 tsp ground black pepper or to taste
  • cups cooked fresh black-eyed peas (or 2 15 oz can black-eyed peas, drained and rinsed)
  • 1 1/2 cups finely diced roma tomatoes (about 5 tomatoes be sure to seed the tomatoes before dicing)
  • 1 1/2 cups fresh corn cut from the cob (or 2 11 oz cans of white shoepeg corn drained and rinsed)
  • 1/2 cup Vidalia onion very finely diced
  • 3 bell peppers (we like to use one of each color – red, green, and orange)
  • 2 small or 1 large jalapeno very finely diced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped parsley
  • 1 avocado seeded and cubed (save until served)

Add all vegetables to a large bowl and toss to combined. Stir in dressing mix. Let sit overnight for flavors to combine. Add cubed avocado just before serving. Goes great with tortilla chips or pita chips.

Easy Tomato, Mozzerella, and Basil Salad aka Caprese Salad (Photo Courtesy of

beach recipes


  • 4-5 hothouse tomatoes or locally grown South Carolina tomoatoes, sliced ½-inch thick
  • 2 (16 oz.) large balls or rolls fresh mozzarella cheese, sliced ½-inch thick
  • 20 -30 fresh basil leaves
  • extra-virgin olive oil
  • coarse sea salt and fresh ground black pepper
  • balsamic reduction (You can make your own, however, we use Food Lion Taste Inspirations bottled balsamic reduction.)

In a shallow 8×11 casserole dish vertically arrange alternating slices of tomatoes, mozzarella, and basil until you have filled your dish. Drizzle with olive oil and balsamic reduction. Just before serving sprinkle with coarse sea salt and cracked pepper.

For the Kids – Beach Jello  Cups (Photo Courtesy of

beach recipes


  • 2 3 oz. boxes of blue raspberry Jell-O
  • Graham Crackers (about 10 whole crackers)
  • Your favorite ready-made frosting (We like plain Betty Crocker Rich & Creamy Vanilla.)
  • Gummy sea creatures (Swedish fish, sharks, any will do!)
  • 8-9 oz. clear plastic cocktail cups
  • cocktail umbrellas

Prepare Jello according to package directions filling plastic cups to cool and set. Place graham crackers in a zip lock bag and crush. Once the Jell-O is set place a dollop of frosting along one side of the cup and cover with a dusting of crushed graham cracker. Place sea creatures along the beach or insert knife into Jell-O to place fish in the “water”. Top with cocktail umbrellas and serve!

For the adults – Ocean Breeze Cocktail (Photo Courtesy of

beach recipes

  • 2 jiggers (shots) Coconut Rum
  • 2 jiggers Sprite
  • 2 jiggers Blue Curacao
  • Ice
  • Cherry and Lime for garnish

Fill a large cocktail shaker with ice. Fill with all ingredients exluding garnish. Shake well. Pour into a glass filled with ice. Top with cherry and place lime wedge on glass rim.

You can find more beach recipes on our Beach-Worthy Recipes Pinterest boardYou’ll need a full-size kitchen to whip up these awesome eats so be sure to book your vacation rental through Elliott Beach Rentals. Our beach vacation rentals all have FULLY EQUIPPED Kitchens! Visit today. Want even more beach recipes? Check out the 1st Round.

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