This is a fine vegetable salad to serve either at a luncheon or at home.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
6 hrs
total:
6 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.

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  • In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.

  • Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.

Nutrition Facts

139 calories; protein 3.7g 7% DV; carbohydrates 31.9g 10% DV; fat 0.4g 1% DV; cholesterol 0mg; sodium 162.8mg 7% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/25/2004
I enjoyed this recipe!!! easy to make!!! Read More
(21)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2004
I enjoyed this recipe!!! easy to make!!! Read More
(21)
Rating: 4 stars
01/20/2005
I add small shell macaroni and sliced water chestnuts. A great recipe! Read More
(14)
Rating: 5 stars
07/07/2009
Patrica Thank you for posting this recipe. My Mom made this salad quite frequently during the summer when I was growing up. I have a tip for those making this recipe for the first time. Mix the sugar and cornstarch for the dressing together add to your saucepan the and your wet ingredients. This will help avoid a lumpy dressing. Read More
(5)
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Rating: 5 stars
12/12/2012
wow wows this so GOOD. The Vegetables are so so so so good.My husband say's I made a joke of jarred pickled veggies. Read More
(2)
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