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Mixed Vegetable Salad

3.5 | 4 Reviews
Total Time:Prep: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Anita Gibson, Clinton, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

TEST KITCHEN APPROVED

Mixed Vegetable Salad

3.5 | 4 Reviews Add your review
Yield:8 servings
Prep:20 min
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Ingredients

  • 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
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Directions

  1. 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 Facts

1 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 34g carbohydrate (21g sugars, 5g fiber), 5g protein.
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