Mixed Vegetable Salad
Ingredients:
- 1 pkg. frozen mixed vegetables, cooked
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 can kidney beans, rinsed and drained well
Dressing:
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1 Tbsp. mustard
Directions:
Mix together first 4 ingredients and add dressing. For dressing, cook until thick and mix with salad. Chill thoroughly. This will keep for several days.
By Robin from Washington, IA
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Variations
Mixed Vegetable Salad
Love this tangy salad! The mixed veggies are great. I try to get a brand that has no Lima beans, personally, as I do not like them.
Ingredients:
- 1 (20-24 oz.) pkg. mixed vegetables
- 3/4 cup sugar
- 2 Tbsp. flour
- 1/2 cup vinegar
- 1/2 cup oil
- 1 Tbsp. mustard
- 1 can red kidney beans, rinsed
- 4 stalks celery, chopped
- 1/2 cup onion, chopped
- salt and pepper, to taste
Directions:
Cook vegetables and drain. Do not overcook; leave them a little crispy. Combine sugar, flour, vinegar, oil and mustard; cook until thick. Cool a bit, and add vegetables. When cold, add rinsed kidney beans, celery, onion, salt, and pepper.
Servings:
8-10
Prep Time:
20 Minutes
Cooking Time:
10 Minutes
By Robin from Washington, IA
Shared on: 01/16/2012
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Ingredients
- 2 pkgs. frozen mixed vegetables
- Salt
- 1 cup celery (chopped)
- 1 cup onion
- 1 small green pepper (chopped)
- celery seed
- 1/2 cup sugar
- 1/2 cup salad oil
- 1/2 cup white vinegar
Directions
Blend together sugar, salad oil and white vinegar and add to vegetables. This salad is best if you let stand in refrigerator a couple days before serving. Serves 6 to 8.
By Robin
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