Overnight Vegetable Bean Salad
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
303
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).