My sweetie loves that deli counter style of 3 bean salad, and I am keen to see him grabbing healthy homemade easy lunch options, so this year I planted a bunch of green beans with the intent of making him some canned bean salad. Swamped with beans these past weeks I have busted out 3 different versions of a bean salad, all cozy and canned for future snacking! 1) Classic 3 bean salad style: chickpeas, kidney beans, and green beans with red pepper and onions 2) Cauliflower and white beans, with kidney beans and peppers 3) Spicy chili green beans and carrot with white and kidney beans, onion and garlic.
I researched a number of different recipes and finally settled on this adaption, make as much brine as you will need and if you have extra can it, and use it again later!
In a large bowl combine:Fresh beans (what ever type you fancy or have in abundance) trimmed to 1″ lengthsCooked beans of your choice (chick peas, kidney beans, and white beans are all great options) *dried beans you cook yourself will hold up better than already canned beansOnion finely choppedAn additional veggie if you fancyMix up your bowl and make sure visually it has the right ratio of beans to veggies.Guesstimate how many jars this mix will pack out and sterilize accordingly, and scale up or down this brine recipe to ensue you have enough for processing your lot.In a large pot combine:
4 cups apple cider vinegar
1 cup bottled lemon juice
2 cups cane sugar
1 cup oil
2 tsp pickling salt
5 cups water
cook and simmer on low heat until you are ready to pack jars.
Pack your bean mix into sterilized jars leaving about 1″ veggie free, pour brine over veggies leaving 1/2″ head space.
Place clean new lid and ring on jar and hot water bath process for 20 minutes. Ta-da! bean salad all ready to go, with no creepy additives!