Overnight Vegetable Bean Salad Recipe

4 1 1
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Overnight Vegetable Bean Salad Recipe

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4 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Overnight Vegetable Salad in Light & Tasty April/May 2003, p8

Nutritional Facts

3/4 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 475mg sodium, 21g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Overnight Vegetable Salad in Light & Tasty April/May 2003, p8

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bluebowtye User ID: 119707 68839
Reviewed Feb. 9, 2010

"This is a very good vegetable salad. I love the fact it uses frozen vegetables. The kidney beans are a nice touch. My husband thinks it tastes so good he doesn't even realize he is eating vegetables!"

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