Pickled Three-Bean Salad
| Yield: | 5 Half-pints |
| Categories: | Canning, Salads, Vegetables |
| 1 1/2 | c | Green or yellow beans (cut and blanched; prepared as below) |
| 1 1/2 | c | Canned red kidney beans (drained) |
| 1 | c | Canned garbanzo beans (drained) |
| 1/2 | c | Thinly sliced onion |
| 1/2 | c | Thinly sliced celery |
| 1/2 | c | Sliced green peppers |
| 1/2 | c | White vinegar (5 percent) |
| 1/4 | c | Bottled lemon juice |
| 3/4 | c | Sugar |
| 1/4 | c | Oil |
| 1/2 | ts | Canning or pickling salt |
| 1 1/4 | c | Water |
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