Mixed Vegetable Salad
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
Reviews
One of the sorry ass salad to make and eat...Definitely need herbs or something. Took a few bites and could first my serving and that was after I added hot sauce to it. DISGUSTING recipe...won't be making it ever again.
Love innovative use of frozen vegetables, and this is a keeper. As soon as they were cooked dumped them into cold water, and changed it several times. Used 3 tsp of cornstarch, and 1/2 cup Splenda and 1/4 cup sugar. Might cut that back a bit more. Added a slug of balsamic vinegar for interest. Sauce could probably use some herbs. Still, I liked it, and it's a great change from a bean salad.
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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