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bean salad in glass bowl

3-Bean Salad Canning Recipe

  • Author: Regie
  • Total Time: 24 hours, 25 minutes


Whether you are a beginner or seasoned canner, this simple three-bean salad is a winner and easy to prepare! Enjoy three bean salads all year with this delicious side dish recipe.


  • 11/2 cups cut and blanched fresh green beans or yellow wax beans
  • 11/2 cups canned, drained red kidney beans
  • 1 cup canned, drained garbanzo beans
  • 1/2 cup peeled and thinly sliced onion
  • 1/2 cup trimmed and thinly sliced celery
  • 1/2 cup sliced green peppers
  • 1/2 cup white vinegar (5 percent acidity)
  • 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon canning or pickling salt
  • 11/4 cups water


  1. Wash fresh green/yellow beans under cool running tap water. Cut ¼ inch from the top and bottom ends.
  2. Cut the beans into 1-2 inch pieces or as desired.
  3. Boil water in a large pot or saucepan. Put the chopped bean pieces inside the boiling water and blanch them for 3 minutes.
  4. Remove the blanched beans from the water and plunge them into ice-cold water for 3 minutes to stop the cooking process. Drain your beans thoroughly.
  5. Rinse the kidney beans and garbanzo beans in cool tap water and drain in a colander.
  6. Wash, peel, and slice red onions into thin pieces. Chop celery stalks and green peppers.
  7. Combine water, white vinegar, bottled lemon, and sugar in a large pot. Bring the mixture to a rolling boil before removing it from the heat.
  8. Stir in ½ teaspoon of pickling salt and ¼ cup vegetable or olive oil and mix well. Return the pickling liquid to the stove.
  9. Add beans, celery, onions, and black pepper, then simmer gently for 5 minutes.
  10. Remove from the heat and let the liquid sit at room temperature for 1 hour. Cover and transfer the bean mixture to the refrigerator and marinate your bean salad for 12-14 hours.
  11. After marinating, reheat the mixture in a pot and bring it to a rolling boil.
  12. Wash half-pints or pint jars, canning lids, and rings in warm soapy water. Rinse in cool water and simmer the jars in water until ready to use.
  13. Prepare your water bath canner per the manufacturer’s instructions. Position a canning rack at the bottom of the canner, fill it with water halfway, and start heating it.
  14. Ladle the solids from your salad into hot canning jars until half-full. Fill the other half with hot pickling liquid, leaving 1/2 inch headspace.
  15. Using a non-metallic utensil or bubble popper, remove air bubbles and adjust the headroom as required.
  16. Wipe the rims of the jars with a damp paper napkin or cloth. Place lids and rings on the jars and screw until fingertip tight.
  17. Use canning tongs to place the filled jars into your boiling water canner. Attach the lid and bring water inside to a vigorous boil.
  18. Once the water is at a rolling boil, set a processing time of 15-25 minutes, adjusting per altitude:

Processing Time for 3-Bean Salad: Half-pints and Pints

  • 0 – 1,000ft: 15 minutes
  • 1,001 – 6,000ft: 20 minutes
  • 6,001ft and up: 25 minutes

Post Processing

  1. Once the timer beeps, turn off the stove. Wait 2-5 minutes before removing the jars from the hot water using a jar lifter.
  2. Place the jars on a cushioned surface, 1 inch apart, to cool for 12-24 hours.
  3. Once cooled, verify the jars are sealed by pressing the center of each lid with your finger. If the lids pop up, the jars aren’t sealed. Any unsealed jars may be refrigerated and used within 5 days.
  4. For sealed jars, remove the screw bands and write the canning date and contents on the jars. Store them in a cool, dry place like your pantry or cabinet, away from direct sunlight.
  • Prep Time: 10 minutes
  • Pickling Time: 24 hours
  • Cook Time: 15 minutes


  • Serving Size: 3/4 cup
  • Calories: 185kcal
  • Sugar: 18g
  • Sodium: 242mg
  • Fat: 7.8g
  • Saturated Fat: 0.7g
  • Carbohydrates: 27g
  • Fiber: 3.7g
  • Protein: 3.4g
  • Cholesterol: 0mg