Most of the time when we're invited to dinner or a potluck, a request is
made for this salad. I hope you all enjoy it as much as we do!

Calico Vegetable Salad

Small bag of frozen mixed vegetables
4 stalks celery, chopped
1/2 chopped green bell pepper
1 med. onion, chopped
1 15.5 oz. can kidney beans, rinsed and drained
3/4 cups sugar
1 heaping Tbsp. flour
1 Tbsp. prepared mustard (I use Grey Poupon, but any kind will work.)
1/2 tsp. salt
1/2 cup cider vinegar

Combine first 5 ingredients in a bowl.
Blend the last 5 and cook, stirring constantly until very thick and
just at the simmer.
Cool and pour over vegetables. (May not need all of the dressing.)
Mix and store in the refrigerator.
This is at it's very best if made at least 3 days in advance. Stir each day.

This recipe can be doubled but don't double the dressing part as
there is more than enough for for the single recipe.

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