Confetti Picnic Salad
Salads > Vegetables >
Author: AP/Canned Food Alliance
Ingredients
1 15 1/4 ounces corn, drained
1 15-ounce can chickpeas, rinsed and drained
1 14 1/2-ounce can cut green beans, drained
1 cup fresh matchstick-cut carrots
1/2 cup prepared Italian dressing
3 hard-cooked eggs, peeled
Directions
In large bowl, place corn, chickpeas, green beans, tomatoes and carrots. Add dressing and toss to coat. Cover and refrigerate or allow to stand 30 minutes. To serve, separate egg yolks and whites. Coarsely chop whites and toss with salad. With your fingers, coarsely crumble yolks and sprinkle over top of salad. Makes about 4-6 servings.
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