Best Kidney Bean Salad From Betty Crocker Cookbook Recipes

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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

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

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

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.

1950'S KIDNEY BEAN SALAD



1950's Kidney Bean Salad image

This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy!

Provided by Tipper

Categories     Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
6 -8 hard-boiled eggs, diced small
1/2 cup sweet onion, diced small
8 -10 sweet pickles, diced small
1/2 cup white sugar
1/2 cup apple cider vinegar
1 tablespoon flour
2 eggs
1 (5 ounce) can evaporated milk

Steps:

  • Beat 2 eggs, set aside.
  • In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
  • Let dressing cool, slightly.
  • Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
  • Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.

Nutrition Facts : Calories 656.6, Fat 14.4, SaturatedFat 5, Cholesterol 434, Sodium 641.6, Carbohydrate 99.4, Fiber 17.1, Sugar 35, Protein 34.6

FENNEL & THREE BEAN SALAD



Fennel & Three Bean Salad image

Progresso® beans provide a simple addition to a homemade vegetable salad - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

1/3 lb green beans
1 can (15 oz) Progresso™ cannellini (white kidney) beans, rinsed, drained
1 can (15 oz) Progresso™ dark red kidney beans, rinsed, drained
1/2 medium sweet onion, very thinly sliced (1/2 cup)
1 medium bulb fennel, very thinly sliced (1 cup)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh basil
1 clove garlic, finely chopped
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
  • In large bowl, stir together green beans and remaining salad ingredients; set aside.
  • In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 1 g, TransFat 0 g

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

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.

KIDNEY BEAN SALAD



Kidney Bean Salad image

My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-boiled large eggs, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Leaf lettuce, optional

Steps:

  • In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 532 calories, Fat 28g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1227mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 13g fiber), Protein 21g protein.

KIDNEY BEAN SALAD



Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories     Salad     Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
  • In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g

HEARTLAND THREE-BEAN SALAD



Heartland Three-Bean Salad image

Three-bean salads are picnic favorites. If desired, add lima beans to this recipe and enjoy a four-bean salad! This recipe is from the "Betty Crocker Country Favorites" cookbook. The cooking time listed represents the refrigeration time.

Provided by senseicheryl

Categories     < 4 Hours

Time 3h15m

Yield 12 bowls of salad, 12 serving(s)

Number Of Ingredients 12

1 (16 ounce) can cut green beans, drained
1 (16 ounce) can cut wax beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 cup onion, thinly sliced, cut in half
1 small bell pepper, finely chopped (1/2 cup)
2 tablespoons fresh parsley, chopped
2/3 cup vinegar
1/2 cup sugar
1/3 cup vegetable oil
1/2 teaspoon pepper
1/2 teaspoon salt
2 slices bacon, crisply cooked and crumbled

Steps:

  • Mix beans, onion, bell pepper and parsley in 3-quart bowl.
  • Mix remaining ingredients except bacon in 1 1/2-quart saucepan. Heat to boiling, stirring occasionally. Pour over beans; stir.
  • Cover and refrigerate, stirring occasionally, at least 3 hours or until chilled. Just before serving, sprinkle with bacon.

GLUTEN-FREE NORTHERN ITALIAN WHITE BEAN SALAD



Gluten-Free Northern Italian White Bean Salad image

Cannellini beans are large white kidney beans originally from South America. The Italians have adopted them and, not surprisingly, they're now a delicious part of Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h15m

Yield 6

Number Of Ingredients 11

2 cans (19 oz each) cannellini beans, rinsed and drained
1 large tomato, seeded and coarsely chopped (1 cup)
1 small red bell pepper, chopped (1/2 cup)
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
12 lettuce leaves

Steps:

  • In large glass or plastic bowl, carefully mix all ingredients except lettuce.
  • Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 12 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 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

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

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