1 c. canned red kidney beans, rinsed & drained
1 (20 oz.) pkg. frozen mixed vegetables, cooked & drained
4 med. ribs celery, sliced
1 med. onion, diced
1 lg. green pepper, diced
1 1/2 c. uncooked macaroni shells or twists, cooked & drained
Dressing (recipe follows)

In large bowl mix well all ingredients. Toss with warm dressing to coat; chill several hours or overnight. Will keep refrigerated up to 3 days. Makes 12 servings.

DRESSING: In medium saucepan mix well 3/4 cup sugar and 1 tablespoon flour. Stir in 1/2 cup cider vinegar, 1/4 cup water and 1 teaspoon prepared mustard. Cook and stir until thickened. Stir in 1 tablespoon butter until melted. Cool slightly.