Mixed Vegetable Salad II

A sweet and sour dressing, with a bit of thickening, is cooked up and poured over red beans and veggies and then left to chill and mellow in the fridge. This is a great salad to serve with picnic food or to pile on a bed of greens for a hearty dinner salad.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 139 Calories

Ingredients

• ¾ cup white sugar
• 1 tablespoon all-purpose flour
• ¼ cup chopped onion
• ¼ cup chopped celery
• ¼ cup chopped green bell pepper
• ½ cup white wine vinegar
• 8 ounces mixed vegetables
• 1 (15 ounce) can red beans, drained and rinsed
• 1 teaspoon prepared mustard

Recipe Instructions

Step 1

In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.

Step 2

In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.

Step 3

Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.