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Quick Pantry Salad

 Quick Pantry Salad
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.
16-18 ServingsPrep/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.
Nutritional Facts: 1 serving (3/4 cup) equals 232 calories,

2 of 2

Quick Pantry Salad (continued)

Nutritional Facts: 13 g fat (2 g saturated fat), 87 mg cholesterol, 280 mg sodium, 17 g carbohydrate, 3 g fiber, 10 g protein.