1 sm. box frozen mixed vegetables, cook, drain & cool
2 1/2 c. rotini noodles, cook, drain & cool
1/2 green pepper, cut in pieces
1/2 med. onion, chopped
4 stalks celery, diced
1 can light kidney beans (opt.)
2/3 c. vinegar
1 tbsp. butter
2 tbsp. prepared mustard
1 c. sugar
1 tbsp. flour
Dash salt

Toss vegetables, noodles, pepper, onion, celery and beans in a bowl. Combine vinegar, butter and mustard in saucepan. Add sugar, flour and salt. Cook on medium heat until mixture is clear and slightly thick. Cool. Pour sauce over mixture in bowl and toss. Salad is best served when freshly made but will keep for several days.