Vegetable Salad - cooking recipe

Ingredients

2 cans Veg-All, drained
1 can kidney beans, rinsed and drained
1 can whole corn, drained
1 c. chopped celery
1 green pepper, chopped
1 small onion, chopped
2 Tbsp. flour
3/4 c. sugar
1/2 c. vinegar
2 Tbsp. mustard

Preparation

Place Veg-All, kidney beans, whole corn, celery, green pepper and onion in bowl.
Combine flour, sugar, vinegar and mustard.
In a saucepan, cook until the mixture thickens.
Set aside to cool. When cool, pour it over vegetables and mix.