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Overnight Vegetable Salad Recipe

Frozen mixed vegetables and canned kidney beans blend beautifully in this fresh-tasting salad that's tossed in a zippy sweet-sour dressing. Shirley Doyle of Mt. Prospect, Illinois shared this make-ahead dish that's sure to please at your next picnic or potluck.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Overnight Vegetable Salad Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

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

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. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 102 calories, trace fat (trace saturated fat), 0 cholesterol, 475 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch.

Originally published as Overnight Vegetable Salad in Light & Tasty April/May 2003, p8

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Overnight Vegetable Salad

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(1-1) of 1 reviews

Reviewed on Feb. 09, 2010 by bluebowtye

This is a very good vegetable salad. I love the fact it uses frozen vegetables. The kidney beans are a nice touch. My husband thinks it tastes so good he doesn't even realize he is eating vegetables!