Back to Mixed Vegetable Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Mixed Vegetable Salad Recipe

Mixed Vegetable Salad Recipe

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

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.

Nutritional Facts

1 cup: 151 calories, trace fat (trace saturated fat), 0mg cholesterol, 105mg sodium, 34g carbohydrate (21g sugars, 5g fiber), 5g protein

Reviews for Mixed Vegetable Salad

Sort By :
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.)"

Loading Image