Mixed Vegetable Salad II

Ingredients

• 15 ounce beans red drained and rinsed canned
• 0.3 cup celery chopped
• 1 tablespoon flour all-purpose
• 0.3 cup bell pepper green chopped
• 8 ounces vegetables mixed
• 1 teaspoon mustard prepared
• 0.3 cup onion chopped
• 0.8 cup sugar white
• 0.5 cup citrus champagne vinegar 

Equipment

• sauce pan
• mixing bowl

Directions

1. In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.
2. In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.
3. Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.