Mixed Vegetable Salad

Charlene Samuelson

1 bag frozen vegetables
1 can red kidney beans
1 sm. diced green pepper
½ c. diced onion
1 c. diced celery

DRESSING
¾ c. sugar
2 T. flour
½ c. vinegar
2 T. prepared mustard

Cook and drain vegetables. Drain and wash kidney beans. Bring dressing to a boil. Cool and pour over vegetables. Mix well. Refrigerate overnight for best flavor. 

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.