Mixed Vegetable Salad

This recipe came from May-Britt Larson, up in Lac du Flambeau, Wisconsin.


1  lb  frozen mixed vegetables
16  oz  canned kidney beans, drained and rinsed
1  med  onion, chopped
1  green pepper, chopped
1  cup  celery, chopped
Optional: Shredded cheddar cheese for topping

DRESSING:
1/2  cup  sugar
1/2  cup  vinegar
1  Tbs  prepared mustard
1  Tbs  flour

Slightly under-cook the vegetables; drain and cool. Combine with the kidney beans, onion, green pepper, and celery. Set aside.

In a saucepan, combine sugar and flour. Stir in vinegar and mustard. Cook until thickened. Cool. Combine with vegetables and chill overnight. Sprinkle with shredded cheddar cheese, if desired.