I adore this three bean salad so much, I will pop open a jar for a snack. He widened his eyes, and said, ‘This tastes like the 1970’s.” He’s right, but it’s much better. I love celery in this recipe, which I haven’t seen in traditional versions.Īfter I made this recipe, I gave my husband a bite. As long as the vinegar is 5 percent acidity for safe canning, you can use another type of vinegar. I amended the recipe a bit from the Amish Canning Cookbook, and used apple cider vinegar. I just cooked an entire pound of each, and used the extras for other recipes.
Inspecting the ingredient list, I could see this version had promise, and because the ingredients were inexpensive, I thought, “why not?”īecause I buy my dry beans in bulk, I cooked my own kidney beans and chickpeas. This person assured me this side dish was not overpowering with vinegar. Their recipe came from the Amish Canning Cookbook, a dish I had been eyeing every time I thumbed through that book. Recently, I saw someone post a picture of their home canned three bean salad, so I drilled the poster regarding taste. I liked the idea of the different textures of beans together, but the dressing ruined it for me. The beans were drenched in an unbalanced vinegar dressing, with an overly sharp bite. It’s probably strange I remember my first taste of this classic salad, but maybe it’s because I really wanted to like it, but didn’t. There were always potucks and parties there too, and one dish I specifically remember eating a a potluck there was three bean salad. My first memories of three bean salad were at a park called Lake Dixon, where my family rented little boats and picnicked on the shore.
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