Elbow Macaroni and Kidney Bean Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Red wine vinegar adds just the right touch to this delicious and easy dish. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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