Corned Beef Salad

Name: Corned Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 beef bouillon cubes; 1 c. boiling water; 1 pkg. lemon Jell-O; 1 c. Miracle Whip; 1 large and 1 small pkg. cream cheese; 2 c. diced celery; 1/2 c. diced green pepper; 3 Tbsp. minced onion; 4 hard-boiled eggs, chopped; 1 can corned beef, chopped

Eats Now Editorial Team · Salads

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Corned Beef Salad – a delicious recipe with boiling water, lemon Jell-O, Miracle, cream cheese, celery, green pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 beef bouillon cubes
1 c. boiling water
1 pkg. lemon Jell-O
1 c. Miracle Whip
1 large and 1 small pkg. cream cheese
2 c. diced celery
1/2 c. diced green pepper
3 Tbsp. minced onion
4 hard-boiled eggs, chopped
1 can corned beef, chopped

1
Dissolve cubes in water; add Jell-O.
2
Blend mayo and cheese. Add Jell-O mixture; add the rest of ingredients and mix.
3
Pour into a 9 x 13-inch pan.
4
Chill overnight.
5
Cut in squares and garnish.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 beef bouillon cubes, 1 c. boiling water, 1 pkg. lemon Jell-O, 1 c. Miracle Whip, and more.

Yes, Corned Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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