If you like bean salad, this is a great canning recipe that allows you to keep it on your shelf all year long!



Ingredient Checklist


Instructions Checklist
  • In a large pot bring 4 cups water and black-eyed peas to boiling. Reduce heat and simmer, covered, 45 to 60 minutes or until tender. Drain; rinse with cold water and drain again.

  • In the large pot bring 4 cups fresh water to boiling. Add green beans. Boil gently, uncovered, for 3 minutes. Drain; rinse with cold water and drain again.

  • In the large pot stir together vinegar, sugar, 1 1/2 cups water, lemon juice, oil, and salt. Bring to boiling, stirring to dissolve sugar. Stir in black-eyed peas, green beans, edamame, sweet pepper, onion, and garlic. Return to boiling; remove from heat.

  • Ladle solids into ten hot sterilized half-pint or five pint canning jars (see tips, page xx), leaving 1/2-inch headspace. Add hot liquid to jars, maintaining 1/2-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids and screw bands.

  • Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove to wire racks to cool completely.


Or use two 15-oz. cans black-eyed peas, rinsed and drained

Nutrition Facts

35 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 34 mg sodium. 118 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 163 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 46 mcg folate; 0 mcg vitamin b12; 22 mg calcium; 0 mg iron;