Huge, hearty and easy as pie. You can make this salad long before you need it and serve it with a smile.

Serves: 8

Ingredients

  • 1 x 300 g Bull Brand Corned Meat, cut into 1 cm cubes
  • 1 x 275 g can Bull Brand Vienna’s, drained and thinly sliced
  • 500 ml (2 C) elbow macaroni, cooked, drained and seasoned
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 green pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 stalks of celery, finely sliced
  • 2 tomatoes, seeded and finely chopped
  • 125 ml (½ C) mayonnaise
  • 65 ml (¼ C) store-bought barbecue sauce
  • 65 ml (¼ C) cold water
  • 30 ml (2 T) vinegar
  • 30 ml (2 T) sugar
  • 30 ml (2 T) barbecue spice
  • 65 ml (¼ C) parsley, chopped

Method

  1. Place the Bull Brand Corned Meat and Vienna’s in a large bowl and add the macaroni, peppers, onion, celery and tomatoes.
  2. Whisk the mayonnaise, barbecue sauce, water, vinegar, sugar and barbecue spice together and stir into the meat mixture. Season to taste, cover and chill until required.
  3. To serve, transfer mixture to a large salad bowl and sprinkle with the parsley.

This
recipe uses

Corned Meat Original 300 g
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Corned Meat Original 300 g

This
recipe uses

Viennas 275 g
View Products
Viennas 275 g
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