Mixed Vegetable Salad 1 (10 oz) pkg. frozen mixed vegetables 1 (15 oz) can kidney beans rinsed and drained 1/2 C. chopped celery 1/2 C. chopped onion 1/2 C. chopped green pepper 3/4 C. sugar 1/2 C. vinegar 1 T. cornstarch Cook the mixed vegatables 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. 8 servings.
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