Betty Crocker Four Bean Salad Recipes

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.

EASY BEAN SALAD

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.

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.

SKINNY MEXICAN BEAN SALAD

Steps:

• In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
• Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.

ORANGE VANILLA YOGURT POUND CAKE

Steps:

• Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
• In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
• In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.

FOUR-BEAN SALAD

Steps:

• In a large salad bowl, combine all of the beans, green pepper and onions.
• In a small bowl, combine remaining ingredients; stir until the sugar dissolves.
• Pour over bean mixture.
• Cover and refrigerate overnight, stirring several times.

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.

FOUR BEAN SALAD W/ STEVIA

Steps:

• Mix all ingredients for the dressing together in a bowl.
• Chop the onions and put them in the bowl to marinate for 5 minutes.
• Chop the peppers and add them in for another 5 minutes.
• After they marinate add the rest of the ingredients and chill in the refrigerator.

OLD-FASHIONED THREE BEAN SALAD

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.

HEARTLAND THREE-BEAN SALAD

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.

THREE BEAN SALAD

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.

CHOCOLATE MOUSSE BROWNIE SHOTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
• In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
• In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
• Serve immediately or refrigerate up to 4 hours before serving.