15 ounce kidney beans red drained and rinsed canned
0.5 cup celery chopped
1 cup elbow macaroni
8 servings salt and ground pepper black to taste
0.5 cup mayonnaise light
0.3 cup onion chopped
2 tablespoons red wine vinegar to taste
Equipment
bowl
pot
Directions
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.
