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Quick Pantry Salad Recipe

One morning a few years back, I suddenly remembered I needed to bring a salad for that day's Bible study luncheon. I headed to the pantry, pulled together ingredients and created this recipe.

This recipe is:

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16-18 Servings
Prep/Total Time: 20 min.

Ingredients

4-1/2 cups cooked elbow macaroni
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups cubed cooked turkey or chicken
1 small cucumber, seeded and chopped
2 celery ribs, thinly sliced
1 cup shredded carrots
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup frozen peas, thawed
6 hard-cooked eggs, chopped
1 cup mayonnaise
1/4 cup milk
1/2 teaspoon salt
1/4 to 1/2 teaspoon poultry seasoning
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

In a large bowl, combine the first 11 ingredients. Combine mayonnaise, milk and seasonings in a small bowl. Pour over salad and toss to coat. Serve immediately or refrigerate until ready to serve. Yield: 16-18 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 232 calories, 13 g fat (2 g saturated fat), 87 mg cholesterol, 280 mg sodium, 17 g carbohydrate, 3 g fiber, 10 g protein.

Quick Pantry Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p51