Vegetable Salad - cooking recipe

Ingredients

1 1/2 lb. frozen mixed vegetables
1/2 c. celery, chopped
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 large green pepper, chopped
1/2 c. sugar
1/2 c. vinegar
1 Tbsp. mustard
1 Tbsp. flour

Preparation

Cook mixed vegetables.
Cool and drain.
Add celery, onion, kidney beans and green pepper.
In a small saucepan, cook sugar, vinegar, mustard and flour until thick and clear.
Cool and add vegetables.
Cover and refrigerate at least 24 hours before serving.