Elbow Macaroni and Kidney Bean Salad

Elbow Macaroni and Kidney Bean Salad

A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!

Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
147 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
Step 2
Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

Ingredients

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

Categories

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