Mixed Vegetable Salad
Total TimePrep: 20 min. + cooling
- 1 package (10 ounces) frozen mixed vegetables
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 3/4 cup sugar
- 1/2 cup vinegar
- 1 tablespoon cornstarch
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. 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.
Nutrition Facts1 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 34g carbohydrate (21g sugars, 5g fiber), 5g protein.
Jun 27, 2019
Love innovative use of frozen vegetables, and this is a keeper. As soon as they were cooked dumped them into cold water, and changed it several times. Used 3 tsp of cornstarch, and 1/2 cup Splenda and 1/4 cup sugar. Might cut that back a bit more. Added a slug of balsamic vinegar for interest. Sauce could probably use some herbs. Still, I liked it, and it's a great change from a bean salad.
Apr 11, 2014
We have been making this salad since the recipe appeared in 1994! Delicious, light, refreshing. Never went back to salads using oil! I did quit using the cornstarch a few years back simply because it adds no flavor, and seems to make the brine a little cloudy after a few days. (And, I use canned vegetables because we like the texture better.)
Sep 30, 2006
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May 7, 2006
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