Taste of Home
Mixed Vegetable Salad
TOTAL TIME: Prep: 20 min. + cooling
YIELD: 8 servings.
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
-
1.
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.
© 2024 RDA Enthusiast Brands, LLC