Overnight Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Frozen mixed vegetables and canned kidney beans blend beautifully in this fresh-tasting salad that's tossed in a zippy sweet-sour dressing. Shirley Doyle of Mt. Prospect, Illinois shared this make-ahead dish that's sure to please at your next picnic or potluck. Ingredients:
1 package (16 ounces) frozen mixed vegetables |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup chopped celery |
1 cup chopped green pepper |
1 medium onion, chopped |
1/4 cup plus 2 tablespoons sugar |
1 tablespoon king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup white vinegar |
1 tablespoon prepared mustard |
Directions:
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. Yield: 8 servings.
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