Piquant Mixed Vegetable Salad

Sue Lau's Note:

Great flavor with lots of vegetables.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

• 1 (14 ½ ounce) can mixed vegetables
• 1 (15 ounce) can kidney beans
• ½ cup chopped celery
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• ¾ cup sugar
• ½ cup apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 ½ tablespoons cornstarch

Directions:

1. Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
2. Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
3. Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
4. When dressing has cooled somewhat, toss with salad, mixing well.
5. Chill well before serving.

Reviews

[evewitch]

This was a bit of a surprise to me. I didn't expect a cooked dressing, but it turned out well. A bit spicy from the pepper, oddly enough. My daughter loved it and I also enjoyed it, but the boys thought it was "too weird" to even try it. The vegetables retain their texture for a long time (well over a week, actually). I will probably make this again, since it is one of the rare ways I have enjoyed canned mixed vegetables (which I already have in the house and need to use up).

[MollyJ]

This is a tasty little salad that doesn't make a boat load. I like it and it's a great way to add a few more veggies to the daily intake. I used 2 cups frozen mixed veggies, which I thawed in my microwave, kept every thing else the same. Tastes great in your lunch if you're a brown bag fan. Yum!