Pickled Three-Bean Salad

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Beginner

Servings: 1

Calories: 568.4

Dietary: Gluten-free

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

1 1/2 cups Green or yellow beans
1 1/2 cups Drained canned red kidney beans
1 cups Drained canned garbanzo beans
1/2 cups Thinly-sliced peeled onion
1/2 cups Thinly-sliced trimmed celery
1/2 cups White vinegar, 5% acidity
1/4 cups Bottled lemon juice
3/4 cups Sugar
1/4 cups Oil
1/2 teaspoons Canning or pickling salt
1 1/4 cups Water

Directions

1
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
2
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.

Keywords: acidity, beans, boiling, bottled, canned, canning, celery, drained, garbanzo, green, international, juice, kidney, lemon, oil, onion, peeled, pickled, pickling, red

Read it online: https://www.chefs-mate.com/recipe/pickled-three-bean-salad/