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Mixed Vegetable Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |