Elbow Macaroni and Kidney Bean Salad recipe
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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
Nutrition Info
- 147.1 caloriescarbohydrate: 20.1 gcholesterol: 5.2 mgfat: 5.3 gfiber: 3.9 gprotein: 4.7 gsaturatedFat: 0.8 gservingSize: -sodium: 238.6 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Elbow Macaroni and Kidney Bean Salad
Directions
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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.