Three-bean Salad

Ingredients

Instructions

1. 1-1/2 cups cut and blanched green or yellow beans (prepared as below)

   1-1/2 cups canned, drained, red kidney beans

   1 cup canned, drained garbanzo beans

   1/2 cup peeled and thinly sliced onion (about 1 medium onion)

   1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)

   1/2 cup sliced green peppers (1/2 medium pepper)

   1/2 cup white vinegar (5 percent)

   1/4 cup bottled lemon juice

   3/4 cup sugar

   1/4 cup oil

   1/2 tsp canning or pickling salt

   1-1/4 cups water

   Yield: About 5 to 6 half-pints

   Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving 1/2-inch headspace.

   Adjust lids and process according to the recommendations in Table 1.

   Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner.
   		Process Time at Altitudes of
   Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
   Hot	Half-pints or Pints	15 min	20	25