Mixed Vegetable Salad

Name: Mixed Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 1 package (10 ounces) frozen mixed vegetables; 1 can (15 ounces) kidney beans, rinsed and drained; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 3/4 cup sugar; 1/2 cup vinegar; 1 tablespoon cornstarch

Total Time Prep: 20 min. + cooling

Yield 8 servings

Test Kitchen Approved

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Ingredients

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Directions

Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts

1 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 34g carbohydrate (21g sugars, 5g fiber), 5g protein.

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Recipe Creator