Mixed Vegetable Salad

Mixed Vegetable Salad Recipe

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Mary Ann Hanson


This is a good recipe to take to a picnic as it has no mayonaise. It is also fat free and can be made sugar free if using Splenda.

★★★★★ 1 vote
20 Min
Stove Top


1 can(s)
light red kidney beans, drained and rinsed
1 pkg
frozen mixed vegetables (1 pound)
1/4 c
each of chopped onion, celery, and green pepper


1/2 c
cider vinegar
3/4 c
1 Tbsp
1 Tbsp
heaping, of plain old yellow mustard
salt and pepper to taste


1Thaw vegetables in hot water and drain. Stir together vegetables, onion, celery, green pepper, and beans. Set aside and prepare dressing.
2Whisk together vinegar, sugar, and flour in a small sauce pan. Bring to a boil and boil for one minute stirring constantly. Stir in mustard.
3Pour dressing over vegetable mixture and mix thoroughly. Add salt and pepper as desired. Chill for several hours or overnight. Will keep for several days in the refridgerator.

About Mixed Vegetable Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #vegetables, #mixed