- 1 cup elbow macaroni
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1/2 cup chopped celery
- 1/2 cup light mayonnaise
- 1/4 cup chopped onion
- 2 tablespoons red wine vinegar, or to taste
- salt and ground black pepper to taste
- 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. Drain and rinse with cold 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.
04/06/2018
recipepes.com
Elbow Macaroni and Kidney Bean Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
