Recipe: Mixed Vegetable Salad

Recipes using Tones Pure Cornstarch

• 1 lb frozen mixed vegetables
• 15 oz can kidney beans, rinsed and drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3/4 cup sugar
• 1/2 cup vinegar
• 1 tbsp cornstarch

1. Cook the mixed vegetables in saucepan on stove or in microwave until tender. Drain. Place in a large bowl.
2. Add kidney beans, chopped celery, chopped onion, chopped green pepper.
3. In a saucepan over medium heat, combine sugar, cornstarch and vinegar. Bring to a boil, stirring constantly until thickened.
4. Cool slightly. Pour over vegetables and toss to season.
5. Refrigerate for 10 minutes, then cover and refrigerate for 3 hours to allow seasonings to blend.
6. Stir before serving.