Confetti Picnic Salad

By Other

Save to Recipe Box

  • Prep Time:


Serves: 8
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange, White, Green


  • 1 can (15 1/4 ounces) corn, drained
  • 1 can (15 ounces) chickpeas (garbanzos), drained and rinsed
  • 1 can (14 1/2 ounces) cut green beans, drained
  • 2 cups (1 pint basket) grape or cherry tomatoes, halved
  • 1 cup bagged, matchstick-cut carrots
  • 1/2 cup bottled, reduced-fat Italian dressing
  • 3 large hard-cooked eggs, peeled


Place corn, chickpeas, green beans, tomatoes and carrots in a large bowl. Add dressing and toss until well coated. Cover and refrigerate at least 30 minutes. Separate egg yolks and whites and chop coarsely. Add egg whites to salad and toss to blend. Place salad in a serving bowl and crumble egg yolks over top of salad. Serve cold.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Canned Food Alliance



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.