Elbow Macaroni and Kidney Bean Salad

Elbow Macaroni and Kidney Bean Salad

7 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    2 h 20 m
Jennifer
Recipe by  Jennifer

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (7)

Rate This Recipe
lutzflcat
11

lutzflcat

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.

kimmers
3

kimmers

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

mrscrazyed
3

mrscrazyed

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 20.1 g
  • 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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