Mixed Vegetable Salad II


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

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
6 hrs
Total Time:
6 hrs 35 mins
8 servings


  • 8 ounces mixed vegetables

  • 1 (15 ounce) can red beans, drained and rinsed

  • ¼ cup chopped onion

  • ¼ cup chopped celery

  • ¼ cup chopped green bell pepper

  • ½ cup white wine vinegar

  • ¾ cup white sugar

  • 1 teaspoon prepared mustard

  • 1 tablespoon all-purpose flour


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

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

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

Nutrition Facts (per serving)

139 Calories
0g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 139
% Daily Value *
Total Fat 0g 1%
Sodium 163mg 7%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 20g
Protein 4g
Vitamin C 7mg 37%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.