Mixed Vegetable Salad II

4 Reviews

Prep: 20 min
Cook: 15 min
Ready In: 6 hr 35 min

“This is a fine vegetable salad to serve either at a luncheon or at home.” - by Patricia J

Ingredients

8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour

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Directions

In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

Nutrition

Amount Per Serving (8 total)

Calories
139 cal
7%

Fat
0.4 g
< 1%

Carbs
31.9 g
10%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

MARLEE45

Jan. 25, 2004

"I enjoyed this recipe!!! easy to make!!!..." See more"

Shanne

Jan. 20, 2005

"I add small shell macaroni and sliced water chestnuts. A great recipe!..." See more"

denice

Jul. 7, 2009

"Patrica, Thank you for posting this recipe. My Mom made this salad quite frequently during the summer when I was growing up. I have a tip for those making this recipe for the first time. Mix the sugar..." See more and cornstarch for the dressing together, add to your saucepan the and your wet ingredients. This will help avoid a lumpy dressing."

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