Elbow Macaroni and Kidney Bean Salad7 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 147 cal
- 5.3 g
- 20.1 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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."
"good but all I tasted was onion:( I will make it again but ommit or use way less onion...." See more"
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