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Three Bean Salad
friendlybear friendlybear is offline
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Join Date: Apr 2008
Location: in a cave
Posts: 86
Description:
These are an excellent take-a-long for picnics, potlucks, or even as a side dish. Just refrigerate a couple of hours before serving.
Other: Ingredients:
Time:
16 to 20 hrs
Difficulty:
Medium
Serving Size:
Yield: 5 to 6 half-pints
1-1/2 cup cut & blanched green or yellow beans
1-1/2 cup 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 cup water
Preparation:
Wash and snap off ends of fresh beans. Cut or snap into 1 to 2 inch pieces. Blanch 3 minutes and cool quickly with ice.
Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables.
Instructions:
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 brine and bring to a simmer. Remove from heat, cool and marinate 12 to 14 hours in refrigerator.
The next day, heat entire mixture to a boil. Fill clean jars with solids.Add hot liquid, leaving 1/2 inch headspace. Adjust lids and process 15 minutes in hot water bath canner, or according to manufacturers instructions for pressure canner.
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