Bean and Vegetable Salad
Ingredients
2 Tbsp. flour
10 oz. Frozen vegetables
1 1/8 cup sugar
1 can kidney beans, washed and drained
1/2 cup vinegar
1/4 cup each chopped onion and green pepper
1/2 tsp. salt
1 can waxed beans, drained
4 stalks celery, chopped
Directions
Boil flour, sugar, vinegar & salt for a short time. Add 3 Tbsp. prepared mustard. Cool. Cook until tender 10 oz. Frozen mixed vegetables. Add beans, onion, pepper and celery. Stir in dressing. Keeps in refrigerator for 6 weeks
Dietary Information
Nutrient Analysis: Per serving: Serves about 10 ( 1/2 cups)
Calories: 146
Chol: 0mg
Sodium: 289mg
Fiber: 3.2gm
Fat: <0.5gm
CHO: 35gm
Prot: 2.6gm
Sat. fat: 0
Mufa: 0
Pufa: <0.5
