Matthew's Vegetable Salad

 

 

1
20-ounce package frozen mixed vegetables, cooked and drained
4
meduim ribs celery, sliced
1
medium onion, diced
1
large green pepper, diced
1 1/2
cups uncooked macaroni shells or twists, cooked and drained
1
cup canned red kidney beans, rinsed and drained
Dressing (recipe follows)

 

 

In large bowl mix well vegetables, macaroni and beans.  Toss with warm Dressing to coat; chill several hours or overnight.

 

Will keep refrigerated up to 3 days. 

 

Makes 12 servings.

 

Dressing:  In medium saucepan, mix well 3/4 cup sugar and 1 tablespoon flour.  Stir in 1/2 cup vinegar, 1/4 cup water and 1 teaspoon prepared mustard.  Cook and stir until thickened.  Stir in 1 tablespoon butter or margarine until melted.  Cool slightly.