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Confetti Picnic Salad

With a combo of colorful veggies, one serving gives you the health-promoting benefits of one cup of nutrient-rich vegetables.

Recipe by Canned Food Alliance
lunch, dairy free, nut free, sugar free, vegetarian, salad, mothers' day


  • 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


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