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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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. 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:
1. 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.
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