Four Bean Salad W Stevia Recipes

FOUR BEAN SALAD

Four Bean Salad image

Yield: 5 x half-litre (US pint) jars

Provided by Healthy Canning

Categories Pickles

Time 1h30m

Number Of Ingredients 15

Ingredients

750 ml white vinegar ((5% acidity or higher. (3 cups / 24 oz))
550 g sugar ((white. 2 1/2 cups / 20 oz))
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons pickling salt
300 ml water (( 1 1/4 cups / 10 oz))
700 g green beans ((4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.))
700 g yellow beans ((4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.))
200 g celery ((About 2 cups, 7 oz in weight. About 3 stalks. Cut into 2 cm / 3/4 inch pieces. Measurements after prep.))
250 g onion ((sliced thinly. 1 2/3 cups, 1/2 lb, 1 large. Measurements after prep.))
150 g red bell pepper ((diced. 1 medium / 1 cup / 5 oz. Measured after seeding, coring.))
250 g kidney beans ((cooked, drained. 1 1/2 cups / 1/2 lb))
250 g chickpeas ((aka garbanzo beans. Cooked, drained. 1 1/2 cups / 1/2 lb))
Pickle Crisp ((optional))
bay leaves ((optional))

Steps:

Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
Put a large kettle or pot of water on to boil.
Put the brine on a low burner to start simmering.
Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
Drain the veggies.
Divvy the drained veg mixture out among the jars.
Leave 2 cm (1/2 inch) headspace.
In each jar, also tuck a bay leaf (optional) and put 1/8th teaspoon Pickle Crisp (optional).
Bring pickling mixture to a full boil, then turn off heat.
Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.

Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 41.5 g, Protein 13.4 g, Fat 2.3 g, Sodium 220 mg, Fiber 13.3 g, Sugar 6.6 g

FOUR BEAN SALAD W/ STEVIA

Four Bean Salad W/ Stevia image

Make and share this Four Bean Salad W/ Stevia recipe from Food.com.

Provided by mileen

Categories Beans

Time 20m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons stevia (I use truvia brand, it's equal to about 2/3 C sugar)
1 cup cider vinegar
1/2 cup vegetable broth
1/4 cup vegetable oil
2 teaspoons spicy mustard
1 teaspoon marjoram or 1 teaspoon basil
1/4 cup parsley flakes
2 (16 ounce) cans green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can wax beans
1 (16 ounce) can lima beans
2 medium bell peppers, thinly sliced
1 large red onion, thinly sliced

Steps:

Mix all ingredients for the dressing together in a bowl.
Chop the onions and put them in the bowl to marinate for 5 minutes.
Chop the peppers and add them in for another 5 minutes.
After they marinate add the rest of the ingredients and chill in the refrigerator.

Nutrition Facts : Calories 88.9, Fat 3.1, SaturatedFat 0.4, Sodium 136.7, Carbohydrate 12.5, Fiber 4.4, Sugar 2.6, Protein 3.6

FOUR-BEAN SALAD

Four-Bean Salad image

"MY MOTHER gave me this recipe. It was actually a three-bean salad, but I added the garbanzo beans (which are also know as chick peas). It goes over big at potlucks because it's not too sweet and not too sour. Be careful to get the vinegar and sugar mixture just right-no guessing on the amounts!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1/4 cup julienned green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon salt

Steps:

In a large salad bowl, combine all of the beans, green pepper and onions. In a small bowl, whisk the remaining ingredients until sugar is dissolved. Pour over bean mixture; toss to coat. Cover and refrigerate overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 172 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 4g fiber), Protein 5g protein.

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