1 1/2 cup green or yellow beans (cut and blan, ched, prepared as
1 1/2 cup canned red kidney beans (drained)
1 cup canned garbanzo beans (drained)
1/2 cup thinly sliced onion
1/2 cup thinly sliced celery
1/2 cup sliced green peppers
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
A Recipe for
Pickled Three-Bean Salad
The ear tests words as the palate tastes food. |
| Job 34:3 |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
This Recipe for Pickled Three-Bean Salad is one of thousands in the Recipes-to-go Bean Cookbook.
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
If you enjoy this Pickled Three-Bean Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Pickled Three-Bean Salad from the recipe cookbook of Recipes-to-go (Bean)
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Yield: About 5 to 6 half-pints
Procedure: 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 clean jars with solids. Add hot liquid,
leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Three-Bean Salad in a
boiling water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Serves: 5
Pickled Three-Bean Salad Recipe brought to you by Recipes To-Go