Three-bean Salad

1-1/2 cups cut and blanched green or yellow beans (prepared as below)

1-1/2 cups canned, drained, red kidney beans

1 cup canned, drained garbanzo beans

1/2 cup peeled and thinly sliced onion (about 1 medium onion)

1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)

1/2 cup sliced green peppers (1/2 medium pepper)

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 cups water

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.