Three-bean Salad
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
- 1-1/2 cups canned, drained, red kidney beans
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 - 1-1/2 cups cut and blanched green or yellow beans (prepared as below)