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| Three Bean Salad | |
 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: | |
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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: | |
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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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