Best 14 Betty Crocker Four Bean Salad Recipes

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**Betty Crocker Four Bean Salad: A Medley of Flavors and Textures**

Indulge in the vibrant flavors and textures of Betty Crocker Four Bean Salad, a delightful dish that combines the goodness of four types of beans, crisp vegetables, and a tangy dressing. This classic salad is a perfect accompaniment to any summer gathering or barbecue and is sure to be a hit among family and friends. With its colorful ingredients and refreshing taste, this salad offers a delightful blend of crunchiness, sweetness, and a hint of tanginess. Explore the variations of this classic recipe, including a Mediterranean-inspired version with feta cheese and olives, a spicy southwest twist with chili powder and corn, and a hearty winter rendition with roasted butternut squash and dried cranberries. Each variation offers a unique flavor profile that will tantalize your taste buds.

Here are our top 14 tried and tested 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

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

FOUR-BEAN SALAD



Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

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

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.

FOUR BEAN SALAD



Four Bean Salad image

This is the best bean salad my father in-law ever ate.

Provided by Kathleen White

Categories     Salad     Beans     Three Bean Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 cup white sugar
1 cup white wine vinegar
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (4 ounce) jar pimentos

Steps:

  • In a large salad bowl, whisk together the sugar, vinegar and oil.
  • Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  • Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 41.5 g, Fat 2 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 462.3 mg, Sugar 22.2 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

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.

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Whip up a delicious and easy-to-tote pasta salad. It'll take less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 9

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3/4 cup sweet-spicy French dressing
1/4 to 1/2 teaspoon red pepper sauce, if desired
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup chopped red onion
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 0 g

HEART HEALTHY COOKBOOK CORN AND BLACK BEAN SALAD



Heart Healthy Cookbook Corn and Black Bean Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for an easy side made with corn and beans? Then check out this colorful salad - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h5m

Yield 6

Number Of Ingredients 6

1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 can ( 7 ounces) whole kernel corn, drained
1 can (4.5 ounces) Old El Paso™ chopped green chilies, drained
1/2 cup Old El Paso™ medium chunky-style salsa
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro

Steps:

  • Mix all ingredients in medium bowl. Cover and refrigerate until chilled, at least 2 hours but no longer than 24 hours.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 6 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 0 g

COLORFUL BLACK BEAN SALAD



Colorful Black Bean Salad image

A spicy (but not too hot) chili dressing coats this sensational veggie salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 20

Number Of Ingredients 10

3/4 cup red wine vinegar
1/3 cup vegetable oil
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3 small cloves garlic, crushed
1 bag (12 oz) frozen corn, cooked, drained
3 cups diced peeled jicama
3 medium tomatoes, seeded, chopped (3 cups)
6 cans (15 oz each) Progresso™ black beans, drained, rinsed
6 green onions, thinly sliced

Steps:

  • In large bowl, mix all dressing ingredients until well blended.
  • Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Nutrition Facts : Calories 190, Carbohydrate 37 g, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

CORN AND BLACK BEAN SALAD



Corn and Black Bean Salad image

This one bowl, easy-mix bean salad comes together in just 15 minutes, and pairs well with grilled entrees and Tex-Mex menus.

Categories     Side Dish

Time 1h15m

Yield 10

Number Of Ingredients 10

1/2 cup balsamic vinaigrette dressing
1/4 teaspoon black pepper
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground cumin
2 cans (15 oz each) black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn
1 small onion, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)

Steps:

  • In small bowl, stir together dressing, pepper, cilantro, red pepper, and cumin. Set aside.
  • In large bowl, mix remaining ingredients. Toss with dressing to coat. Cover; refrigerate for at least 1 hour or overnight to blend flavors. Just before serving, stir mixture to coat beans and corn with dressing.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 7 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 4 g, TransFat 0 g

SKINNY MEXICAN BEAN SALAD



Skinny Mexican Bean Salad image

15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 8

Number Of Ingredients 13

2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onions (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 191.6, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 1/2, Fiber 8.0 g, Protein 9.0 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 1198.7 mg, Sugar 2.6 g, TransFat 0 g

FOUR-BEAN SALAD



Four-Bean Salad image

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

Provided by Chris from Kansas

Categories     Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 10

1 (16 ounce) can green beans, drained
1 (16 ounce) can wax beans, drained
1 (16 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1/4 cup slivered green pepper
8 green onions, sliced
3/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

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.

Nutrition Facts : Calories 231.8, Fat 6.4, SaturatedFat 0.8, Sodium 394.1, Carbohydrate 39.4, Fiber 7.4, Sugar 16.9, Protein 6.5

SKINNY TANGY TRIPLE BEAN SALAD



Skinny Tangy Triple Bean Salad image

60% less total fat • 36% less sodium than the original recipe. Three great reasons to try this brand-new take on three-bean salad: It's yummy, good for you, and takes just 20 minutes to prepare!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 12

Number Of Ingredients 12

1 package (9 oz) frozen lima beans
1/2 cup cider vinegar
3 tablespoons canola oil
2 teaspoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (19 oz) cannellini beans, rinsed and drained
1 can (15 oz) chick peas, rinsed and drained
3 medium carrots, coarsely chopped
1/3 cup snipped fresh cilantro
1 to 2 fresh jalapeño or Serrano chile peppers, seeded and finely chopped
Snipped fresh cilantro (optional)

Steps:

  • Prepare lima beans according to package directions. Transfer to a medium bowl. Set aside to cool.
  • Meanwhile, for dressing: In a large bowl, whisk together vinegar, oil, brown sugar, salt, and pepper. Stir in lima beans, cannellini beans, Chick Peas, carrots, the 1/3 cup cilantro, and the chile peppers. Cover and chill for 2 to 24 hours, stirring occasionally. To tote, place salad in an insulated container with ice packs. Transfer salad to a serving bowl. If desired, garnish with additional cilantro.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

CHICKEN AND BLACK BEAN SALAD



Chicken and Black Bean Salad image

This is a great make-ahead recipe for lunch at work. Have this chicken and black bean salad ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing

Steps:

  • Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in chicken; cook 3 to 5 minutes or until golden brown. Turn chicken strips over; cook 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
  • Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Drizzle each salad with 2 tablespoons dressing.

Nutrition Facts : Calories 480, Carbohydrate 36 g, Cholesterol 100 mg, Fat 1/2, Fiber 13 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 9 g, TransFat 0 g

Tips:

  • Use canned beans for convenience: Canned beans are already cooked, making them a great time-saver in this recipe. Be sure to rinse and drain them well before adding them to the salad.
  • Choose your own bean combination: The recipe calls for four types of beans: great northern beans, kidney beans, garbanzo beans, and black beans. However, you can use any combination of beans that you like. Just be sure to use a variety of colors and textures for a visually appealing salad.
  • Add your favorite vegetables: In addition to the beans, the salad also includes diced celery, onion, and bell pepper. However, you can add any other vegetables that you like. Some good choices include corn, tomatoes, cucumbers, and carrots.
  • Use a flavorful vinaigrette dressing: The vinaigrette dressing is what really makes this salad shine. Be sure to use a good quality olive oil and vinegar. You can also add some herbs, spices, or citrus zest to the dressing for extra flavor.
  • Serve the salad chilled: This salad is best served chilled. You can either refrigerate it for at least an hour before serving, or you can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Betty Crocker's Four-Bean Salad is a delicious and easy-to-make salad that is perfect for potlucks, picnics, and barbecues. The combination of beans, vegetables, and vinaigrette dressing is sure to please everyone. So next time you're looking for a crowd-pleasing salad, give this recipe a try.

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