elbow macaroni and kidney bean salad

Ingredients

• Servings: 8
• 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 vinegar, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• 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 vinegar, salt, and black pepper in a bowl until well mixed. chill in refrigerator for at least 2 hours.