mixed vegetable salad

Name: Mixed Vegetable Salad
Prep time: 20 min
Cuisine: American
Ingredients: 1 can(s) light red kidney beans, drained and rinsed; 1 package(s) frozen mixed vegetables (1 pound); 1/4 cup(s) each of chopped onion, celery, and green pepper; ## DRESSING; 1/2 cup(s) cider vinegar; 3/4 cup(s) sugar; 1 tablespoon(s) flour; 1 tablespoon(s) heaping, of plain old yellow mustard; - salt and pepper to taste

(1 RATING)

32 Pinches

Mary Ann Hanson

Wakefield, NE

Updated on Jul 24, 2013

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.

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prep time 20 Min

cook time

method Stove Top

yield

Ingredients

1 can light red kidney beans, drained and rinsed
1 package frozen mixed vegetables (1 pound)
1/4 cup each of chopped onion, celery, and green pepper
DRESSING
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon flour
1 tablespoon heaping, of plain old yellow mustard
- salt and pepper to taste

How To Make mixed vegetable salad

Step 1

Thaw vegetables in hot water and drain. Stir together vegetables, onion, celery, green pepper, and beans. Set aside and prepare dressing.

Step 2

Whisk together vinegar, sugar, and flour in a small sauce pan. Bring to a boil and boil for one minute stirring constantly. Stir in mustard.
Step 3

Pour 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.
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