Ingredients
2/3 cup uncooked elbow macaroni1/3 cup frozen corn1 cup cubed cooked chicken1/4 cup sliced celery1 hard-boiled large egg, chopped2 tablespoons chopped green pepper1 tablespoon chopped onion1/2 cup mayonnaise2 teaspoons white vinegar1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.
