Homestead Salad
Yield
10 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
mixed vegetables
frozen |
|
| 17 | ounces |
red kidney beans
drained |
|
| 1 | cup |
celery
diced |
|
| ½ | cup |
onions
diced |
|
| ½ | cup |
green bell peppers
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
prepared mustard
prepared |
|
| ½ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
mixed vegetables
frozen |
|
| 491.3 | ml/g |
red kidney beans
drained |
|
| 237 | ml |
celery
diced |
|
| 118 | ml |
onions
diced |
|
| 118 | ml |
green bell peppers
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
prepared mustard
prepared |
|
| 118 | ml |
vinegar
|
|
Directions
Cook vegetables according to package directions; drain.
Set aside to cool.
Rinse 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.
