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Mixed Vegetable Salad

 Mixed Vegetable Salad
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
8 ServingsPrep: 20 min. + cooling

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

  • 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 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.