Overnight Vegetable Salad

By SD296

Ingredients

• 1 (16 ounce) package frozen mixed vegetables
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 medium onion, chopped
• 6 tablespoons sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup white vinegar
• 1 tablespoon prepared mustard

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Directions

Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well.

In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.