Here is the recipe for 3 Bean Salad. As you can see it is for pints or half pints only. Far as I know there is no tested processing time for quarts. I check through all the previous discussions here about 3 Bean Salad and I don't find any recommendations or links to quart processing times. I did find this one with some additional recipes but they are also for pints. As for the onion relish - NCHFP has the Pepper and Onion Relish recipe and Joy of Pickling has one for Red Onion Relish and there is a similar one in Small Batch Preserving. But most onion relish recipes also include other things like peppers or tomatoes or cukes and such. Even Sweet Vidalia Onion Relish calls for peppers and cabbage (but it is yellow). I don't know of one that is straight onions, sorry. Maybe someone else knows of one. Dave

Any of these look interesting? Cool Kidney Bean Salad 1 hard boiled egg 1 regular size can of kidney beans (about 16 oz) 1 small onion (chopped fine) 2 T relish 2 T salad dressing (Miracle Whip) 1/2 tsp celery salt 1/4 tsp garlic salt Directions: You'll want to boil your egg first. This can be done along with eggs for deviled eggs, or just make several eggs and have some hard boiled eggs on hand to snack on. The egg can be left out, but it does add to the flavor. Rinse the kidney beans. You can just pour off the extra water, but I think the various tastes of the salad come through better if the beans are rinsed. Put the chopped egg, rinsed kidney beans and all the other ingredients in a big bowl and mix everything well. Chill for a couple of hours or even overnight. Three Bean Salad Recipe Ingredients 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine 1/2 red onion, chopped fine 1 cup fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper Method 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary. 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Serves 4 to 8. 4 Bean Salad 1 can (16oz) green beans drained 1 can (16oz) wax beans drained 1 can (16oz) garbanzo beans, rinsed & drained 1 can (16oz) kidney beans, rinsed & drained 1/4 cup slivered green pepper 8 green onions, sliced 3/4 cup sugar 1/2 cup apple cider vinegar 1/4 cup vegetable oil 1/ teaspoon salt In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover & refrigerate overnight, stirring several times 5 BEAN SALAD 1 16 oz can each: green beans peas wax beans garbanzo or lima beans kidney beans 1/2 cup each (chopped): cauliflower celery onion green pepper 1/4 cup chopped sweet vinegar peppers Dressing: 1 1/2 cups sugar 1/2 teaspoon Hungarian paprika 1 cup cider or white distilled vinegar 1/2 cup olive oil 4 cloves garlic, peeled and minced 1/4 teaspoon hot red pepper flakes salt and pepper, to taste Drain canned ingredients and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir together well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours

Iceberg or romaine lettuce, spinach, tomatoes, onion, bell pepper, peas, broccoli, carrots, beans, sometimes turkey or chicken, and ocassionally cheese or walnuts are some of the things I add. Top it off with low-fat or no-fat dressing. Had a big salad with dinner tonight with lots of the above stuff in it and low-fat Sweet and Sour Poppyseed dressing. Yum....

Sounds good, provogal. It made me think of this black bean and corn salad that's another good one. Black Bean and Corn Salad Dressing 1 small clove garlic Pinch salt Juice 1 1/2 limes (about 3 tablespoons) 1/2 teaspoon kosher salt (to taste) 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil Salad 1 cup fresh corn kernels (from about 2 ears) 1 orange bell pepper, diced 1/2 small red onion, finely chopped (about 1/4 cup) 1 tablespoon extra-virgin olive oil 1 (15-ounce) can black beans, drained and rinsed Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro, leaves and stems Make the dressing: Smash the garlic clove, sprinkle with the pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.