Mixed Vegetable Salad

When summer arrives, I want quick and easy foods to prepare. Foods that won’t heat up my kitchen. Cold foods to go with grilled chicken, pork, or steak.

This recipe fits the bill perfectly. The sweet vinegar sauce goes well with barbecue or grilled foods. And it adds bright color to your table and plate, which is always nice. It also works well for picnics or potlucks as you don’t need to worry as much about keeping it cold as you do for potato salad or other salads with cream or mayonnaise.

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Ingredients for Mixed Vegetable Salad

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Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Rinse and drain the kidney beans in a colander. Using a sharp knife and cutting board, dice the sweet onion.

Make the Salad

Place the frozen mixed vegetables in a medium glass bowl and microwave on high for 3-5 minutes until crisp-tender.

Stir in the drained kidney beans and minced sweet onion.

Prepare the Vinegar Dressing

In a small saucepan over medium heat, bring the granulated sugar, apple cider vinegar, and cornstarch to a boil, whisking constantly until thickened.

Allow the sauce to cool for 5 minutes and then pour over the mixed vegetables. Season with kosher salt and freshly ground black pepper. Toss to combine.

Cover and refrigerate for 2-4 hours.

For optimum flavor, be sure to allow 2-4 hours for this salad to chill in the refrigerator to allow the sauce to seep into the vegetables and beans.

This salad recipe will serve 4-6 people. Refrigerate in covered container for up to 5 days.

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