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Homestead Salad

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      Title: HOMESTEAD SALAD
 Categories: Salads, Vegetables
      Yield: 10 Servings
 
     10 oz Mixed vegetables; frozen
     17 oz Red kidney beans; drained
      1 c  Celery; diced
    1/2 c  Onion; diced
    1/2 c  Green pepper; chopped
    3/4 c  Sugar
      1 tb Flour, all-purpose
      1 tb Mustard, prepared
    1/2 c  Vinegar
 
  Cook vegetables according to package directions; drain. Set aside to
  cool. Rince kidney beans and drain well. Combine celery, onion,
  pepper, mixed vegetables, and kidney beans.
  
  Combine sugar, flour, mustard, and vinegar.  Cook over medium heat,
  stirring constanly, until clear and thick. Let cool; then stir into
  the vegetable mixture.
  
  Refrigerate for 24 hours, stirring occasionally.
  
  SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy
  Coleman.
 
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