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20 minutes
Prep: 10 minutes
Cook: 10 minutes
123 calories per serving view nutrition facts
10 servings
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| 10 | ounces | mixed vegetables | frozen |
| 17 | ounces | red kidney beans | drained |
| 1 | cup | celery | diced |
| 1/2 | cup | onion | diced |
| 1/2 | cup | green bell pepper | |
| 3/4 | cup | sugar | |
| 1 | tablespoon | flour, all-purpose | |
| 1 | tablespoon | prepared mustard | prepared |
| 1/2 | cup | vinegar |
Cook vegetables according to package directions; drain.
Set aside to cool.
Rince kidney beans and drain well.
Combine celery, onion, pepper, mixed vegetables, and kidney beans.
Combine sugar, flour, mustard, and vinegar.
Cook over medium heat, stirring constanly, until clear and thick.
Let cool; then stir into the vegetable mixture.
Refrigerate for 24 hours, stirring occasionally.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 215mg | 9% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 4.0g | 18% |
| Sugars 16.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 11% | Vitamin C | 13% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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