Mixed Vegetable Salad

A sweet and sour dressing, with a bit of thickening, is cooked up and poured over red beans and veggies and then left to chill and mellow in the fridge. This is a great salad to serve with picnic food or to pile on a bed of greens for a hearty dinner salad.

Serves 8

Prep time: 20 minutesCook time: 15 minutesTotal time: 395 minutes
Calories: 146.47Calories from Fat: N/A Total Fat: 0.40 gSaturated Fat: N/ACholesterol: N/ASodium: N/ATotal Carbohydrate: 32.02 gDietary Fiber: N/ASugars: N/AProtein: 3.69 gVitamin A: N/AVitamin C: N/A

Ingredients

8 ounces mixed vegetables0.25 cup chopped onion1 (15 ounce) can red beans, drained and rinsed0.25 cup chopped celery0.25 cup chopped green bell pepperNULL 1 tablespoon all-purpose flour0.5 cup white wine vinegar0.75 cup white sugar1 teaspoon prepared mustard

Directions
1.
In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
2.
In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
3.
Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.