Mixed Vegetable Salad

Name: Mixed Vegetable Salad
Prep time: 20 min
Total time: 20 min
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

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

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.

Nutrition Facts

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

Originally published as Mixed Vegetable Salad in Taste of Home February/March 1994

Reviews

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srsexton

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.)