Betty Crocker Four Bean Salad Recipes

TUNA SALAD (BETTY CROCKER?)

Steps:

• Combine the first 5 ingredients.
• Add eggs.
• (a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
• Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
• Add relish/bell pepper.
• Add salt to taste.
• Refrigerate several hours for flavors to meld.

BETTY CROCKER FOUR-BEAN SALAD

Steps:

• Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl.
• TIP: Reserved dressing can be refrigerated and used again within 1 week.

QUINOA AND TWO BEAN SALAD

Steps:

• In 2-quart saucepan, stir together green beans, water and quinoa. Heat to boiling. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
• In medium bowl, mix cooked quinoa mixture, cannellini beans and onions. Cover; refrigerate 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until ready to serve.
• Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce-lined plates.

BETTY CROCKER FRESH MUSHROOM AND SPINACH SALAD

Steps:

• Mix vinegar, salt, pepper and garlic in large salad bowl; toss with mushrooms. Let stand 15 minutes. Toss spinach and oil until leaves glisten. Toss mushroom mixture with spinach.

EASY CAESAR SALAD FOR A CROWD

Steps:

• Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.
• Sprinkle with croutons, cheese and pepper; toss.

EASY MIXED-BEAN SALAD

Steps:

• Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.
• Serve salad using slotted spoon.

BETTY CROCKER ZUCCHINI SALAD

Steps:

• Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

KIDNEY BEAN SALAD FROM BETTY CROCKER COOKBOOK

Steps:

• Mix first seven ingredients and then mix lightly with Miracle Whip, mayo or sour cream. Chill thoroughly. Serve on salad greens, if desired. Garnish with grated cheese, if desired.

MINI GREEN BEAN CASSEROLES

Steps:

• Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.
• In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.
• Bake uncovered 20 minutes or until bubbly and onions are golden brown.

WHITE BEAN AND SPINACH PIZZA

Steps:

• Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
• Place beans and garlic in food processor. Cover and process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
• Bake about 10 minutes or until cheese is melted.