SAPPINGTON HOUSE TEA ROOM BEAN
AND VEGETABLE SALAD
 
3/4 c. sugar
1/2 c. vinegar
1 tbsp. flour
1 tbsp. prepared mustard

Mix and cook all the above until it thickens.

1 box frozen mixed vegetables

Cook and drain. Add chopped celery and green pepper. Add 1 can kidney beans, drained. Mix sauce and vegetables. Marinate up to 2 days.

 

Recipe Index