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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
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