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