1 (10 oz.) frozen mixed vegetables
1 can kidney beans, rinsed
1/2 c. each celery, onion, green pepper, chopped
3/4 c. sugar
1/2 c. vinegar
1 tbsp. cornstarch

Cook vegetables until crisp-tender; drain. Add celery, onions, peppers and kidney beans. Mix sugar, vinegar and cornstarch. Cook until thick and cool slightly. Pour over vegetable mixture. Toss and refrigerate.