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

Mixed Vegetable Salad Recipe

Read Reviews (1)
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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(1)

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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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