Calico Vegetable Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
2 stalks celery, chopped
1/2 medium size onion, chopped
1 (No. 2) can dark red kidney beans, washed and drained
3/4 c. sugar
1 heaping Tbsp. prepared mustard
1/2 c. vinegar
1/2 tsp. salt

Preparation

Cook frozen vegetables until tender; cool and drain.
Combine with celery, onion and kidney beans.
Mix together the sugar, mustard, vinegar and salt; cook until clear, then cool.
Pour over the vegetables and mix.
Store in refrigerator for 3 days, stirring each day.
Delicious as a buffet vegetable or salad.