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