2 - 10 oz. pkgs. frozen mixed vegetables, cooked
1 can red kidney beans
2 c. chopped celery
1 1/2 c. chopped onion
2 green peppers, chopped

DRESSING:

1 c. sugar
3/4 c. vinegar
2 tbsp. flour
2 tsp. prepared mustard

Combine vegetables. In small saucepan, combine ingredients for dressing. Cook until thick. Cool. Pour over vegetables and refrigerate overnight.