Mixed Vegetable Salad II

This is a fine vegetable salad to serve either at a luncheon or at home.

Original recipe makes 8 servings

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

  • PREP

    20 mins

  • COOK

    15 mins

  • READY IN

    6 hrs 35 mins

Directions

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

Nutrition

Calories: 139 kcal
Carbohydrates: 31.9 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 3.8 g
Protein: 3.7 g
Sodium: 163 mg