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This salad is so easy to “fix” and it keeps well in the fridge. I make it and keep it in the refrigerator for my lunch. Would be great to take to work, too.1 (16 ounce) bag frozen mixed vegetables of your choice, cooked (I used Kroger Recipe Beginnings Vegetable Soup Mix. Could use fresh veggies, too.) 1 1/2 cups macaroni, cooked or pasta of your choice 1/2 cup onion, chopped (could use green onions, too) 1/2 cup celery, chopped 1/2 cup green pepper, chopped 1 (15.5 ounce) can kidney beans, rinsed and drained Toss above ingredients in large salad bowl. Add dressing recipe below. Sweet and Sour Salad Dressing 3/4 cup sugar 1 tablespoon flour 1/2 cup apple cider vinegar 1/4 cup water 1 tablespoon Dijon mustard (could use regular yellow mustard) 1 tablespoon butter or margarine. Combine ingredients and heat on stove top until just comes to boil. Let cool. Pour over vegetable salad. Makes about 10 servings. Enjoy! Don’t Forget to Pin! You may also like: Mexican Bean Salad Ham and Bean Pasta Salad Kitchen Sink Salad © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” by clicking on the Facebook, Pinterest or Twitter buttons below. You can print by clicking on the green printer icon below.