Overnight Vegetable Salad Recipe

Overnight Vegetable Salad Recipe

  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 medium onion, chopped
  • 6 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup white vinegar
  • 1 tablespoon prepared mustard
  1. Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well.
  2. In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.