Elbow Macaroni and Kidney Bean Salad

Elbow Macaroni and Kidney Bean Salad

9
Jennifer 0

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

Ingredients

2 h 20 m {{adjustedServings}} servings 147 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 11 Ratings

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Made the recipe exactly as written except for adding a little bit of chopped red bell pepper for color. I thought the red wine vinegar in the dressing would brighten up the mayo dressing, but t...

I, too, used a little more pasta -- one pound worked for me -- and used regular mayo (that's all I had on hand). We found that it needed a ton of salt, especially after sitting in the fridge. ...

Made this for today's lunch, but I did modify the recipe a bit. First... I used 2 cups of elbow macaroni, as I thought the 1-cup wasn't enough. The salad would of consisted of too many beans and...