Elbow Macaroni and Kidney Bean Salad
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Ingredients for - Elbow Macaroni and Kidney Bean Salad

1. Elbow macaroni - 1 cup
2. Red kidney beans, drained and rinsed - 1 (15 ounce) can
3. Chopped celery - ½ cup
4. Light mayonnaise - ½ cup
5. Chopped onion - ¼ cup
6. Red wine vinegar, or to taste - 2 tablespoons
7. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Elbow Macaroni and Kidney Bean Salad

1. Stage

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. Stage

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.