Elbow Macaroni and Kidney Bean Salad

4.3
(21)

Red wine vinegar adds just the right touch to this delicious and easy kidney bean and pasta salad.

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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
8

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 macaroni in 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, 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.

Nutrition Facts (per serving)

147 Calories
5g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 147
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 239mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 5g
Vitamin C 1mg 3%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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