Elbow Macaroni And Kidney Bean Salad
8 servings
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
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. 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.
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