Pickled Three-Bean Salad
Description
This International salad features Green or yellow beans, Drained canned red kidney beans, Drained canned garbanzo beans, Thinly-sliced peeled onion, Thinly-sliced trimmed celery. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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 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 hot, clean jars with solids. Add hot liquid, leaving 1/2-inch headspace. Adjust lids and process for 15 minutes in a boiling-water bath. This recipe yields about 5 to 6 half-pintsNOTES : Recipe from Michigan State University Extension
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sliced green peppers
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 568.4kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 2461.8mg103%
- Total Carbohydrate 91.4g31%
- Dietary Fiber 13.8g56%
- Sugars 54.6g
- Protein 14.8g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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