Elbow Macaroni and Kidney Bean Salad

7 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 2 hr 20 min

“Red wine vinegar adds just the right touch to this delicious and easy dish.” - by Jennifer

Ingredients

1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
1/2 cup chopped celery
1/2 cup light mayonnaise
1/4 cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

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Metric US

Original recipe yields 8 servings

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
147 cal
7%

Fat
5.3 g
8%

Carbs
20.1 g
6%

Based on a 2,000 calorie diet

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Reviews (7)

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lutzflcat

Apr. 7, 2012

"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..." See more 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."

kimmers

Oct. 3, 2012

"good but all I tasted was onion:( I will make it again but ommit or use way less onion...." See more"

mrscrazyed

Aug. 29, 2012

"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 m..." See moreakes a ton of salad! A great potluck dish. Thanks, Jennifer."

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