Elbow Macaroni and Kidney Bean Salad

Elbow Macaroni and Kidney Bean Salad

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

Serving size has been adjusted!

Original recipe yields 8 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Greek Garbanzo Bean Salad

A quick-and-easy Greek salad with garbanzo beans and a zesty dressing.

White Bean and Artichoke Salad

This simple chilled bean salad is dressed with olive oil and wine vinegar.

Rate recipe

Your rating


Reviews 9

  1. 11 Ratings


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 tasting it after it chilled, I thought it was a little bland. I then added a little bit of dijon mustard which I think really improved this salad. This is easy, and I will make again, but it will be with the addition of the dijon.


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. This makes a ton of salad! A great potluck dish. Thanks, Jennifer.


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 not enough macaroni. I also used 1 cup of regular (not light) Hellmann's Mayonnaise, (to give the salad a creamier texture) plus I added 1-1/2 teaspoons Dijon mustard, 1/4 tsp plus 1/8 tsp each... of salt and pepper. I only added 2 tablespoons of red wine vinegar, as I didn't want the dressing to be too runny. Also... I only added 3 tablespoons of sliced spring (green) onions. I was able to chill the salad for 3 hrs and 15 minutes before serving it. At the table I did lightly sprinkle my serving with a bit more salt and pepper. With the modifications I made, I'm going to rate this salad with 4 stars. This salad is good, but it definitely needs more macaroni, mayo, and Dijon mustard, and especially if there are any leftovers to be served the next day. Thank-you Jennifer for sharing this recipe. Also... lutzflcat, I'd like to give you credit for the really great photo you took of the salad. You made it look sooo delicious!!!