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Overnight Vegetable Bean Salad

 Overnight Vegetable Bean Salad
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.
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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 Facts: One serving (3/4 cup) equals 102 calories,

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Overnight Vegetable Bean Salad (continued)

Nutritional Facts: 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.