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Vegetable Salad


  • 1 can red beans, drained
  • 1 pkg. mixed frozen vegetables, cook as directed, drain and cool.
  • 1/2 cup each:
  • finely chopped celery, onion and green pepper
  • salt
  • Dressing
  • 1/2 cup vinegar
  • 2 Tbsp. flour
  • 1/2 cup sugar
  • 1 Tbsp. prepared mustard


In a large bowl, add to red beans and frozen vegetables the celery, onion and green pepper. Sprinkle with the salt.

In a saucepan combine dressing ingredients. Cook dressing over medium heat until thickened and clear. Add vegetables; serve.

From: Wabash Valley Family Favorites cookbook. Submitted by Mary Jane Wilkin