:max_bytes(150000):strip_icc():format(webp)/816290-elbow-macaroni-and-kidney-bean-salad-lutzflcat-4x3-1-10e5b97883cc468a970b6dd8889b1efe.jpg)
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
-
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.
-
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 | 9% |
Vitamin C 1mg | 1% |
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.