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!  veggie-sweet-sour-salad
You may also like:
Mexican Bean Salad
Ham and Bean Pasta Salad
Kitchen Sink Salad
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  1. We live in the desert and this is great meal with garlic bread sticks on a Hot Summer Night or for a picnic up on the Mountain! Thanks.

  2. Linda Langdon says:

    Made this today & love it! Very healthy with all the veggies & beans. Has just the right amount of sweet & sour dressing to coat everything. Not a lot of wasted dressing in the bottom of the bowl. I’ll make this one again! Thanks!

  3. YUM this is my dinner table tomorrow night. Will exchange the green pepper for red since neither hubby nor me care that much for green. Thanks for sharing

  4. I just made using brown rice instead of pasta. Tasted great and is gluten free

  5. I was wondering to make this gluten free could you use rice instead of noodles and cornstarch for flour?

  6. this looks very tasty. I love sweet and sour anything…Joe …not so crazy about the sweet. I’ll have to make it for myself. Hope your winter is going well…Spring’s on it’s way.

  7. This looks really good, and easy to make! Thanks for sharing!

  8. Martha Highfill says:

    Thank you for this recipe, I am a southern vegetarian as of a year ago and always looking for ideas. Please post more as you can, thank you Martha.

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