Marinated All-Veg Medley Salad

• 2 (14 1/2 ounce) cansveg-all mixed vegetables, drained
• 2 (14 1/2 ounce) cans red kidney beans, drained
• 2 (5 ounce) cans sliced water chestnuts, drained (whole can bs used and simply quartered)
• 1 (14 1/2 ounce) can sweet whole kernel corn
• 1 cup chopped onion
• 1 cup chopped celery
• 1 medium green pepper, chopped
• 1 medium oranges or 1 medium red pepper, chopped
• 1 cup chopped fresh carrot
• 1 cup sugar or 1 cup Splenda granular, sugar substitute
• 1 cup apple cider vinegar
• 3 teaspoons flour
• 1 teaspoon salt
• 1 teaspoon celery seed
• 12 teaspoon black pepper
• 2 tablespoons prepared mustard

1. In saucepan, mix dressing ingredients and bring to a boil stirring constantly with a wire wisk.
2. Allow to cool.
3. While dressing is cooling, cut veggies and open and drain canned vegetables.
4. (You may wish to rinse canned vegetables as well.
5. ).
6. Mix all veggie well then pour dressing throughout and gently blend.
7. Cover, and refrigerate for a day or over night before serving.
8. This recipe can easily be doubled for a larger crowd or picnic.

cansvegall mixed vegetables, red kidney beans, water chestnuts, sweet whole kernel corn, onion, celery, green pepper, oranges, fresh carrot, sugar, apple cider vinegar, flour, salt, celery, black pepper, mustard

Taken from www.food.com/recipe/marinated-all-veg-medley-salad-237978 (may not work)