Bean Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
1 (10 oz.) can red kidney beans, drained
1 c. diced celery
1/2 c. diced onion
1/2 c. diced green pepper
3/4 c. sugar
1 tsp. flour
1 tsp. prepared mustard
1/2 c. vinegar

Preparation

Cook vegetables according to directions; drain and set aside to cool.
Combine celery, onion, pepper and vegetables to drained, rinsed kidney beans.
Mix well.
In a saucepan, mix vinegar, mustard, sugar and flour.
Cook over medium heat, stirring constantly, until clear and thick.
Cool and fold into vegetable mix.
Refrigerate for 24 hours before serving.