Tuesday, September 28, 2010

Vegetable Salad


1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup apple cider vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder


Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain. Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat. When dressing has cooled, toss with salad, mixing well.
5. Chill well before serving.


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