Homestead Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
1 (17 oz.) can kidney beans, drained and rinsed
1 c. diced celery
1 c. diced onion
1/2 c. chopped green pepper
3/4 c. sugar
1 Tbsp. flour
1 Tbsp. mustard
1/2 c. vinegar

Preparation

Cook vegetables according to package; drain. Set aside to cool. Combine celery, onion, pepper, rinsed kidney beans and mixed vegetables. Combine sugar, flour, mustard and vinegar. Cook over medium heat, stirring constantly until clear and thick. Let cool, then stir into the vegetable mixture. Refrigerate 24 hours, stirring occasionally. Yields 10 to 12 servings.