Homestead Salad Recipe

Step 1

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.

Step 2

Combine sugar, flour, mustard, and vinegar. Cook over medium heat, stirring constanly, until clear and thick. Let cool; then stir into the vegetable mixture.

Step 3

Refrigerate for 24 hours, stirring occasionally.

SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy Coleman.

Things You'll Need

  • 10oz Mixed vegetables; frozen
  • 17oz Red kidney beans; drained
  • 1c Celery; diced
  • 1/2c Onion; diced
  • 1/2c Green pepper; chopped
  • 3/4c Sugar
  • 1tb Flour, all-purpose
  • 1tb Mustard, prepared
  • 1/2c Vinegar

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