How To Make Mixed Vegetable Salad II


8 ounces mixed vegetables
1 (15 ounce) can red beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper

1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon prepared mustard
1 tablespoon all-purpose flour


In a mixing bowl, combine the mixed vegetables, beans, onion, celery and bell pepper.

In a small sauce pan, combine vinegar, sugar, mustard and flour. Bring to boil, remove from heat and set aside to cool.

Pour dressing over vegetables and toss. Refrigerate for at least 6 hours and serve.