Kidney Bean Salad From Betty Crocker Cookbook Recipes

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.

FENNEL & THREE BEAN SALAD

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.

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.

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.

KIDNEY BEAN SALAD

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.

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.

1950'S KIDNEY BEAN SALAD

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.

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.

KIDNEY BEAN SALAD

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.

GLUTEN-FREE NORTHERN ITALIAN WHITE BEAN SALAD

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.