Elbow Macaroni and Kidney Bean Salad

Elbow Macaroni and Kidney Bean Salad

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

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

Step 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.

Step 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 Fat5g 7%
Saturated Fat1g 4%
Cholesterol5mg 2%
Sodium239mg 10%
Total Carbohydrate20g 7%
Dietary Fiber4g 14%
Total Sugars1g
Protein5g
Vitamin C1mg 3%
Calcium24mg 2%
Iron1mg 7%
Potassium68mg 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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source by allrecipe

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