Elbow Macaroni and Kidney Bean Salad recipe

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Ingredients

1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped celery
½ cup light mayonnaise
¼ cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

Nutrition Info

147.1 calories
carbohydrate: 20.1 g
cholesterol: 5.2 mg
fat: 5.3 g
fiber: 3.9 g
protein: 4.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 238.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.

  2. Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.

Recipe Yield

8 servings

Recipe Note

Red wine vinegar adds just the right touch to this delicious and easy dish.

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