Pickled Three Bean Salad
A vibrant, tangy pickled bean salad featuring green, wax, and lima beans combined with crunchy vegetables, perfect as a relish or side dish for picnics and gatherings.
Ingredients
Instructions
- Drain the green beans, wax beans, and lima beans, reserving 2 cups of their juice.
- Combine the drained beans, sliced celery, sliced onions, and diced red pepper in a large sauce pot.
- Add sugar, white vinegar, reserved bean juice, mustard seed, and celery seed to the pot.
- Bring the mixture to a boil and simmer for 5 minutes.
- Pack the hot mixture into sterilized jars, leaving 1/4-inch headspace, and remove air bubbles.
- Adjust the jar caps securely.
- Process the jars in a boiling water bath for 15 minutes to seal.
Tips & Substitutions
For added flavor, consider including mustard seed and celery seed, which complement the pickled beans well. If you're short on time, you can substitute fresh beans with frozen ones. Adjust the sugar to your taste; if you prefer a less sweet salad, reduce the amount slightly. This recipe is perfect for those looking for American recipes that are quick and easy to prepare.
Serving Suggestions
This pickled three bean salad is a vibrant side dish that pairs beautifully with grilled meats or sandwiches. It can also be served as part of a picnic spread alongside recipes like Pineapple Quick Dessert or Chafing Dish Fruit. For a complete meal, consider serving it with some crusty bread or a green salad.
Storage & Reheating
Store any leftovers in the refrigerator in airtight containers for up to two weeks. The flavors will continue to develop over time. To serve again, simply enjoy cold straight from the fridge, or let them come to room temperature for a refreshing side dish. Avoid reheating as it may alter the texture of the beans.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Three Bean Salad contains roughly 409 calories, with 11g protein, 73g carbohydrates, and 10g fat. It is an excellent source of vitamin C (185% of the Daily Value), vitamin A (114% of the Daily Value), and dietary fiber (56% of the Daily Value). It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long can I keep this pickled salad?
The pickled three bean salad can be stored in the refrigerator for up to two weeks. The vinegar acts as a preservative, helping to maintain flavor and texture. Ensure that the jars are sealed tightly to prolong freshness.
Can I use different types of beans?
Absolutely! Feel free to experiment with other varieties of beans such as kidney beans or chickpeas. Just keep in mind that cooking times may vary if using fresh beans, so adjust accordingly.
Is this recipe suitable for vegans?
Yes, this pickled three bean salad is entirely plant-based and fits well within vegan recipes. All the ingredients used are vegan-friendly, making it a great choice for anyone following a plant-based diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).