Quick Pantry Salad Recipes

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QUICK PANTRY SALAD



Quick Pantry Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16-18 servings.

Number Of Ingredients 17

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-boiled large 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

Steps:

  • 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.

Nutrition Facts : Calories 232 calories, Fat 13g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.

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