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Tangy Canning Three Bean Salad Recipe That Lasts 1 Year

Canning Three Bean Salad
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A classic, tangy three bean salad preserved through canning for long-term storage. You get a ready-to-eat, flavorful side dish that lasts for months.

Ingredients

Scale
  • 1 cup chopped green beans (blanched)
  • 1 cup canned kidney beans (rinsed and drained)
  • 1 cup canned garbanzo beans (rinsed and drained)
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3/4 cup white vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare your canning jars and lids by sterilizing them in boiling water.
  2. Combine the blanched green beans, kidney beans, garbanzo beans, onion, and bell pepper in a large bowl.
  3. In a saucepan, combine vinegar, sugar, water, olive oil, salt, and black pepper. Bring the mixture to a boil.
  4. Pour the hot vinegar mixture over the bean and vegetable mixture. Stir well to combine.
  5. Pack the hot bean salad into the prepared hot jars, leaving 1/2 inch of headspace.
  6. Remove air bubbles and wipe the jar rims. Place the lids and bands on the jars, tightening until fingertip-tight.
  7. Process the jars in a boiling water canner for 20 minutes.
  8. Remove the jars from the canner and let them cool for 12 hours. Check the seals before storing.

Notes

  • Use a vinegar with 5% acidity for safe canning.
  • Allow the salad to sit for at least a week before eating for the best flavor.
  • Always check that jar lids have sealed properly before storage.

Nutrition

Find it online: https://cannedkitchen.com/canning-three-bean-salad-recipe/