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Overnight Vegetable Salad

Overnight Vegetable Salad

"Frozen mixed vegetables and canned kidney beans blend beautifully in this fresh-tasting salad that's tossed in a zippy sweet-sour dressing. Shirley Doyle of Mt. Prospect, Illinois shared this make-ahead dish that's sure to please at your next picnic or potluck."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well.
  2. In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 102 calories, trace fat (trace saturated fat), 0 cholesterol, 475 mg sodium, 21 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch.

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Reviews

Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

I really loved this dish. I brought it to a potluck and most people enjoyed it. However, next time I make it, I'm going to either add more beans or vegetables, because the sauce definitely overp...

Most helpful critical review

This wasn't the most popular dish at my holiday party- but it was easy to make and simple.

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I really loved this dish. I brought it to a potluck and most people enjoyed it. However, next time I make it, I'm going to either add more beans or vegetables, because the sauce definitely overp...

Fabulous recipe!! I used 4 tablespoons of sugar, red pepper instead of green, and Dijon mustard - too good!! I will always have some of this in my fridge! So nice and colourful & fresh in the...

This is one of my favorite recipes! I substitute Black Beans for the Kidney Beans as they make it more colorful. This goes with any meal and is great for potlucks.

I substituted Splenda for the sugar to lighten this even more, and it tasted excellent. I can see this as a nice side dish to a spicy Mexican entree (or to just about any other entree). Would...

I'm not really a fan of frozen mixed veggies, but we had some in the freezer, so tried this. Even before letting it chill, it tasted pretty good! I subbed black-eyed peas for beans and added b...

Made this to take to a labor day cook-out as a healthy alternative. It is very tasty!!

This was awesome! I am always looking for something different to do with mixed veggies and brought this to a BBQ. Everyone was amazed that mixed veggies could taste good (the entire dish was all...

This is a delicious salad! Love that it's low in fat and good for you! I did reduce the sugar as I thought 6Tbsp. was quite a bit and I'm glad I did. For the mixed vegies I used the california...

My mother made this salad when I was a teen. Our family loved this. It earned the name "Fall Out of the Freezer Salad". My brother being a late night study hound had to have a snack. When gettin...

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