Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 151
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 105 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 5 g
  • Protein:
  • 5 g

Mixed Vegetable Salad

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

SERVINGS

8

CATEGORY

Salads

PREP

20 min.

TOTAL

20 min.

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. Yield: 8 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008