OVERNIGHT VEGETABLE BEAN SALAD

Overnight Vegetable Bean Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 11

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 all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white vinegar
1 tablespoon prepared mustard

Steps:

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., 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.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 475mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges