1 to 2 pkg. frozen mixed vegetables
1/2 c. celery
1/2 c. green pepper, chopped
1 med. size onion, chopped
1 (No. 2 1/2 can) red beans, drained and rinse

DRESSING:

1/2 c. vinegar
3/4 c. sugar
2 tbsp. (rounded) flour
1 tbsp. salad mustard

Cook vegetables according to package directions, drain and cool. Add remaining ingredients.

Dressing: Blend well and pour over salad. Refrigerate overnight. Stir occasionally. Yield 10 to 12 servings. Cauliflower can also be used and broccoli miniature, and leave out the red beans.