| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 10 | oz | Frozen mixed vegetables |
| 1 | cn | Kidney beans; (15-oz.) |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 3/4 | c | Sugar |
| 1/2 | c | Vinegar |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Rinse and drain kidney beans. Add kidney beans, celery, onion and green pepper to the mixed vegetables. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate. Yield: 8 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home: Collector's Edition. Lynn's notes: Made this 9-10-97 to go along with Taste of Home Taco Bake. I used red pepper instead of green and added 1/2 tsp. salt. Very tasty recipe but not too sweet. Hubby thought it tasted like chow-chow. Recipe by: Taste of Home Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 11, 1997
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