Mixed Vegetable Salad II
- Prep Time 20 min.
- Cook Time 15 min.
- Serves 8
Submitted by PatriciaJ
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1. 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
Nutrition Info
Per Serving
- Calories: 139 kcal
- Carbohydrates: 32 g
- Dietary Fiber: 3 g
- Fat: 0 g
- Protein: 3 g
- Sugars: 20 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 8 servings
3. Still Hungry?
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.
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