Categories: Salads, Vegetables 
      Yield: 10 servings 
  
     10 oz Mixed vegetables; frozen 
     17 oz Red kidney beans; drained 
      1 c  Celery; diced 
    1/2 c  Onion; diced 
    1/2 c  Green pepper; chopped 
    3/4 c  Sugar 
      1 tb Flour, all-purpose 
      1 tb Mustard, prepared 
    1/2 c  Vinegar 
  
  Cook vegetables according to package directions; drain.  Set aside to cool. 
  Rince kidney beans and drain well.  Combine celery, onion, pepper, mixed 
  vegetables, and kidney beans. 
   
  Combine sugar, flour, mustard, and vinegar.  Cook over medium heat, 
  stirring constanly, until clear and thick.  Let cool; then stir into the 
  vegetable mixture. 
   
  Refrigerate for 24 hours, stirring occasionally. 
   
  SOURCE: Southern Living Magazine, June 1974. Typed for you by Nancy 
  Coleman.