Mixed Vegetable Salad Recipe
Mixed Vegetable Salad Recipe photo by Taste of Home

Mixed Vegetable Salad Recipe

Publisher Photo
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
TOTAL TIME: Prep: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

1 serving (1 cup) equals 151 calories, trace fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 34 g carbohydrate, 5 g fiber, 5 g protein.

Directions

  1. 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.
Originally published as Mixed Vegetable Salad in Taste of Home February/March 1994, p59

Nutritional Facts

1 serving (1 cup) equals 151 calories, trace fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 34 g carbohydrate, 5 g fiber, 5 g protein.

Reviews for Mixed Vegetable Salad

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   (3)
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MY REVIEW
Reviewed Apr. 11, 2014

"We have been making this salad since the recipe appeared in 1994! Delicious, light, refreshing. Never went back to salads using oil! I did quit using the cornstarch a few years back simply because it adds no flavor, and seems to make the brine a little cloudy after a few days. (And, I use canned vegetables because we like the texture better.)"

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