1 lb. pkg. frozen mixed vegetables
1 green pepper, chopped
2 cans kidney beans, drained
6 stalks celery, chopped
1 sm. onion, chopped

Cook frozen vegetables, drain and cool. Add remaining vegetables.

DRESSING: 2 tablespoons flour, 1 cup vinegar, 1 1/2 cups sugar and salt to taste.

Mix flour, sugar and salt together in saucepan. Add vinegar and cook until slightly thickened, stirring to prevent lumps. Cool. Add 1/4 cup salad mustard. Pour over vegetables. Marinate several hours or overnight. Keeps up to a week in refrigerator.