Bean Salad

1. 1

   Cook vegetables according to directions; drain and set aside to cool.

2. 2

   Combine celery, onion, pepper and vegetables to drained, rinsed kidney beans.

3. 3

   Mix well.

4. 4

   In a saucepan, mix vinegar, mustard, sugar and flour.

5. 5

   Cook over medium heat, stirring constantly, until clear and thick.

6. 6

   Cool and fold into vegetable mix.

7. 7

   Refrigerate for 24 hours before serving.

No additional tips available.