Recipe by Patricia J
"This is a fine vegetable salad to serve either at a luncheon or at home."
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1 (15 ounce) can
red beans, drained and rinsed
chopped green bell pepper
white wine vinegar
I enjoyed this recipe!!! easy to make!!!
I add small shell macaroni and sliced water chestnuts. A great recipe!
Patrica, Thank you for posting this recipe. My Mom made this salad quite frequently during the summer when I was growing up. I have a tip for those making this recipe for the first time. Mix the sugar and cornstarch for the dressing together, add to your saucepan the and your wet ingredients. This will help avoid a lumpy dressing.
wow wows this so GOOD. The Vegetables are so so so so good.My husband say's I made a joke of jarred pickled veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Mixed Vegetable Salad II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 139
** Calories from Fat: 3
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