Calico Salad

1 package (10 ounces) frozen mixed vegetables, prepared according to package directions
1 large green pepper, seeded and diced
1 cup thinly sliced celery
1 large potato, cooked, peeled and cubed
1 small onion, chopped
1 can (15 ounces) red kidney beans, drained
1/4 cup minced parsley or 1 tablespoon parsley flakes
1/2 cup sugar
3 tablespoons all-purpose flour
5 teaspoons prepared mustard
1/2 cup cider vinegar

Combine mixed vegetables, green pepper, celery, potato, onion, kidney beans, and parsley in large bowl; cover and refrigerate.
Combine sugar, flour mustard, and vinegar in small saucepan.
Cook on moderate heat, stirring constantly, until mixture thickens.
Remove from heat; set aside to cool.
Pour over vegetables. Do not mix.
Cover and refrigerate at least 8 hours or overnight.

Servings: 6

The All-American Potato Cookbook