Homestead Salad

Recipe Ingredients

10 oz	284g	Mixed vegetables - frozen
17 oz	483g	Red kidney beans - drained
1 cup	110g / 3.9oz	Celery - diced
1/2 cup	31g / 1.1oz	Onion - diced
1/2 cup	73g / 2.6oz	Green pepper - chopped
3/4 cup	148g / 5.2oz	Sugar
1 tablespoon	15ml	Flour - all-purpose
1 tablespoon	15ml	Mustard - prepared
1/2 cup	118ml	Vinegar

Recipe Instructions

Cook vegetables according to package directions; drain. Set aside to cool. Rince kidney beans and drain well. Combine celery, onion, pepper, mixed vegetables, and kidney beans.

Combine sugar, flour, mustard, and vinegar. Cook over medium heat, stirring constanly, until clear and thick. Let cool; then stir into the vegetable mixture.

Refrigerate for 24 hours, stirring occasionally.

Source:
Southern Living Magazine, June 1974.

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