Betty Crocker Four Bean Salad Recipes

EASY MIXED-BEAN SALAD

Easy Mixed-Bean Salad image

You can't go wrong with this short and sweet three-bean salad recipe.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 can (15 to 16 ounces) cut green beans, drained
2 cups Progresso™ red kidney beans (from 19-oz can), drained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh parsley
3/4 cup Italian dressing

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.

Nutrition Facts : Calories 285, Carbohydrate 42 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 12 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg

BETTY CROCKER FOUR-BEAN SALAD

Betty Crocker Four-Bean Salad image

Make and share this Betty Crocker Four-Bean Salad recipe from Food.com.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can wax beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained
1/2 cup finely chopped green pepper
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion
1/4 cup snipped parsley
1 (2 ounce) jar sliced pimiento, drained and finely chopped
lettuce
1/2 cup sugar
1/2 cup wine vinegar
1/2 cup vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon red pepper sauce
1/4 teaspoon garlic powder

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.

FINALLY FOUND FOUR BEAN SALAD

Finally Found Four Bean Salad image

I lost this recipe and I found it just this morning, while going through a bunch of old papers. I'm so HAPPY! I'm posting it immediately so it won't get lost again! I got this from a former co-worker, who had it at a potluck and liked it so much she got the recipe, and brought me a copy since she knew how much I loved to cook. I changed it up a bit, making big changes to the dressing and adding a bit to the actual salad components. This is a little on the sweet side, admittedly, but the sugar can be cut back to suit tastes. This is my favourite and I'm so glad I found it!

Provided by Lennie

Categories Peppers

Time 25m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 (19 ounce) can chickpeas
1 (14 ounce) can green beans
1 (14 ounce) can wax beans
1 (19 ounce) can red kidney beans
1 red bell pepper (any colour can be used)
1 small red onion, peeled and thinly sliced
1/2 cup chopped fresh flat leaf parsley
2/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/2 cup canola oil
1/2 cup granulated sugar (use less if desired)
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Drain a 19-oz tin of chick peas (garbanzo beans), rinse well, then drain again; place in a large mixing bowl.
Drain a 14-oz tin of green beans and a 14-oz tin of wax beans well and then add to bowl.
Drain a 19-oz tin of red kidney beans, rinse well then drain again; add to bowl.
Dice up a coloured bell pepper (red, orange or yellow, I don't use green as I don't like them much) and add to beans.
Peel a small red onion and slice into very thin strips and add to bowl.
Lastly, add about 1/2 cup of chopped fresh flatleaf parsley.
Now make dressing: in a separate bowl, whisk together the vinegars, oil, sugar (I use a scant 1/2 cup), minced fresh garlic, worcestershire, and salt and pepper.
Pour dressing over salad ingredients and toss.
Cover and refrigerate overnight, stirring occasionally (before serving, taste, as it may need more salt).
When ready, spoon bean salad into a serving bowl using a slotted spoon, to drain off most of the dressing before serving.

SLOW-COOKER 4-CAN BAKED BEANS

Slow-Cooker 4-Can Baked Beans image

Flip on the slow cooker and relax: this ultra-simple meal based on nutritious beans and spicy tomatoes takes little more than a can opener to prepare.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 4

Ingredients

1 can (16 oz) baked beans, undrained
1 can (15 oz) spicy chili beans, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In large bowl, mix all ingredients. Pour into casserole.
Bake 1 hour or until thoroughly heated and flavors are blended.

Nutrition Facts : Calories 110, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 0 g

4 BEAN SALAD

4 Bean Salad image

grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes

Provided by muffinlady

Categories Easy

Time P1D

Yield 1 large bowl, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup oil
1/2 cup apple cider vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
16 ounces green beans
16 ounces wax beans
16 ounces kidney beans or 16 ounces red beans
16 ounces garbanzo beans
1 red onion, diced
3/4 cup green pepper
3/4 cup celery

Steps:

Mix dressing add all beans drained and rinced.
refrigerate toss every once in a while, refrigerate at least overnight.

Nutrition Facts : Calories 236.8, Fat 9.9, SaturatedFat 1.3, Sodium 429.4, Carbohydrate 33.6, Fiber 6.2, Sugar 14.5, Protein 5.4

THREE BEAN SALAD

Three Bean Salad image

We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.

Provided by JJOHN32

Categories Salad Beans Three Bean Salad Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 (15 ounce) can green beans
1 pound wax beans
1 (15 ounce) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
¾ cup white sugar
⅔ cup distilled white vinegar
⅓ cup vegetable oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed

Steps:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g

EASY BEAN SALAD

Easy Bean Salad image

Looking for a meatless side dish? Then check out this salad made with three types of beans and veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 14

Number Of Ingredients 9

Ingredients

1 can (15 to 16 oz) great northern beans, rinsed, drained
1 can (15 to 16 oz) kidney beans, rinsed, drained
1 can (15 to 16 oz) garbanzo beans, rinsed, drained
1 large cucumber, chopped (1 1/2 cups)
1 large tomato, chopped (1 cup)
1/2 medium red onion, chopped (1 cup)
3 tablespoons basil pesto
2 tablespoons white wine vinegar
1 teaspoon salt

Steps:

In large bowl, toss beans, cucumber, tomato and onion.
In small bowl, mix pesto, vinegar and salt until well blended. Pour over bean mixture; toss until salad is coated with basil mixture.
Cover and refrigerate 1 hour or until serving.

Nutrition Facts : Calories 140, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

KIDNEY BEAN SALAD FROM BETTY CROCKER COOKBOOK

Kidney Bean Salad from Betty Crocker Cookbook image

Make and share this Kidney Bean Salad from Betty Crocker Cookbook recipe from Food.com.

Provided by SYBRSUZY

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups drained kidney beans
1/4 cup diced celery
3 pickles, chopped (dill or sweet)
1 small onion, minced
2 hard-cooked eggs, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
about 1/4 cup Miracle Whip, mayo or sour cream

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.

BLACK BEAN AND CORN SALAD

Black Bean and Corn Salad image

Dial the heat up or down by choosing mild, medium or hot salsa. Serve this colorful salad with grilled burgers, meats, chops or chicken.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup frozen corn
1 can (15 ounces) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro or parsley
1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons lime juice
1/4 teaspoon salt
4 lettuce leaves

Steps:

Cook corn according to package directions. Rinse with cold water until completely chilled; drain well.
In medium bowl, mix all ingredients except lettuce. Place lettuce leaf on each of 4 salad plates. Top with bean mixture.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg

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