Title: Mixed Vegetable Salad
Categories: Salad Vegetable
Yield: 8 Servings

10	oz	Frozen mixed vegetables
1	cn	Kidney beans; (15-oz.)
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	tb	Cornstarch

Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Rinse and drain kidney beans. Add kidney beans, celery, onion and green pepper to the mixed vegetables. 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. Yield: 8 servings. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: Taste of Home: Collector's Edition. Lynn's notes: Made this 9-10-97 to go along with Taste of Home Taco Bake. I used red pepper instead of green and added 1/2 tsp. salt. Very tasty recipe but not too sweet. Hubby thought it tasted like chow-chow.

Posted to MM-Recipes Digest V4 #3

Recipe by: Taste of Home

previous

next