No safety issues as long as you keep the amounts the same. The frozen ones may just go a bit softer.

Dave

If you prefer a firmer texture, just soak some dried beans, cook them until "al dente" and use in place of limas. I always keep 7-8 varieties of beans on hand and they're great for adding to recipes,especially if you pressure can.

I agree, no problems with your suggested substitutions. I have been planning to make more three ean pickled salad, I used the recipe from NCFHP and it takes oil, which I didn't like, I'll make them without next time. And I used kidney beans, I don't care for limas...

Annie

Can you still boiling water process the salad if you use the "par-boiled" dried beans as suggested by nosnowtn ? I looked up the NCFHP recipe, and it looks good. Have you tried it with the canned beans as suggested? Do they come out too soft?

I found using canned kidney beans you have to be careful to follow the USDA directions, adding them at the end, and not overly stirring them, otherwise I've already have the bean insides cook out and been left with nothing but red "husks" and a pulp that settles to the bottom of the jars. I prefer to use fresh when I am able.