Elbow Macaroni and Kidney Bean Salad

Name: Elbow Macaroni and Kidney Bean Salad
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams red kidney beans, drained and rinsed; 118 milliliters chopped celery; 237 milliliters elbow macaroni; 8 servings salt and ground black pepper to taste; 118 milliliters light mayonnaise; 59 milliliters chopped onion; 2 Tbsps red wine vinegar, or to taste

Elbow Macaroni and Kidney Bean Salad is a dairy free and vegetarian recipe with 8 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This side dish has 145 calories, 5g of protein, and 4g of fat per serving. A mixture of mayonnaise, celery, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Elbow Macaroni

Water

Equipment you will use

Pot

Drain and rinse with cold water.

Ingredients you will need

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.

Ingredients you will need

Light Mayonnaise