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