Quick Pantry Salad

• 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

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.

macaroni, kidney beans, whole kernel corn, chicken, cucumber, celery, carrots, green pepper, onion, frozen peas, eggs, mayonnaise, milk, salt, poultry seasoning, ground cumin, pepper

Taken from www.tasteofhome.com/recipes/quick-pantry-salad/ (may not work)