Three-bean Salad

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Three-bean Salad

Three-bean Salad

Instructions

  • 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
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