3 Bean Salad Recipe

Name: 3 Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 5 qt. yellow wax beans; 5 qt. green string beans; 1 qt. small onions; 2 qt. red kidney beans; 12 large carrots; 2 heads cauliflower; 1 large bunch celery; 10 c. vinegar; 5 c. sugar; 10 c. water; 1 1/2 Tbsp. pickle spices; 5 sticks cinnamon; 2 c. celery and onion water

Servings: persons

5 qt. yellow wax beans
5 qt. green string beans
1 qt. small onions
2 qt. red kidney beans
12 large carrots
2 heads cauliflower
1 large bunch celery
10 c. vinegar
5 c. sugar
10 c. water
1 1/2 Tbsp. pickle spices
5 sticks cinnamon
2 c. celery and onion water

1
Cut vegetables in 1-inch pieces and cook each separately until tender.
2
Drain all vegetables and discard all water except celery and onion water (save 2 cups).
3
Make a syrup with vinegar, sugar, water, spices, cinnamon and left over celery, onion water.
4
Boil until sugar is dissolved.
5
Pack mixed vegetables in sterile jars and pour syrup over to 1/2 inch of top of jar.
6
Cold pack 10 minutes for pint jars.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 qt. yellow wax beans, 5 qt. green string beans, 1 qt. small onions, 2 qt. red kidney beans, and more.

Yes, 3 Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

3 Bean Salad

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