Elbow Macaroni and Kidney Bean Salad

Name: Elbow Macaroni and Kidney Bean Salad recipe
Prep time: 10 min
Cook time: 10 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 cup elbow macaroni; 1 (15 ounce) can red kidney beans, drained and rinsed; ½ cup chopped celery; ½ cup light mayonnaise; ¼ cup chopped onion; 2 tablespoons red wine vinegar, or to taste; salt and ground black pepper to taste

by Carter Tucker 1 year ago

4 (9)

10 minutes

147.1 kcal

20.1 g carbs

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Description

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

Ingredients

1 cup elbow macaroni
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped celery
½ cup light mayonnaise
¼ cup chopped onion
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts

serving: 8 servings

calories: 147.1 kcal

carbohydrates: 20.1 g

protein: 4.7 g

saturated fat: 0.8 g

cholesterol: 5.2 mg

sodium: 238.6 mg

fiber: 3.9 g

sugar: 1.3 g