DRESSING:

1 1/2 c. white vinegar
4 tsp. prepared mustard
1 1/2 c. sugar
1/4 c. all purpose flour

SALAD:

1 (20 oz.) pkg. frozen mixed vegetables
2 (16 oz.) cans kidney beans, drained
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper

Combine vinegar and mustard in saucepan. Mix sugar and flour together, then add to vinegar mixture. Cook, stirring with a wire whisk, until thickened. Set aside to cool slightly.

Partially cook frozen vegetables; drain. Combine vegetables with beans, celery, onion and green pepper. Pour dressing on vegetables and mix thoroughly. Chill several hours or overnight before serving. Yield: 8 to 10 servings.