Elbow Macaroni and Kidney Bean Salad Recipe - Allrecipes.com
Elbow Macaroni and Kidney Bean Salad Recipe

Elbow Macaroni and Kidney Bean Salad

Recipe by  

"Red wine vinegar adds just the right touch to this delicious and easy dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    2 hrs 20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2012

Made the recipe exactly as written except for adding a little bit of chopped red bell pepper for color. I thought the red wine vinegar in the dressing would brighten up the mayo dressing, but tasting it after it chilled, I thought it was a little bland. I then added a little bit of dijon mustard which I think really improved this salad. This is easy, and I will make again, but it will be with the addition of the dijon.

Most Helpful Critical Review
Oct 03, 2012

good but all I tasted was onion:( I will make it again but ommit or use way less onion.


12 Ratings

Aug 29, 2012

I, too, used a little more pasta -- one pound worked for me -- and used regular mayo (that's all I had on hand). We found that it needed a ton of salt, especially after sitting in the fridge. This makes a ton of salad! A great potluck dish. Thanks, Jennifer.

Jul 09, 2012

Made this for today's lunch, but I did modify the recipe a bit. First... I used 2 cups of elbow macaroni, as I thought the 1-cup wasn't enough. The salad would of consisted of too many beans and not enough macaroni. I also used 1 cup of regular (not light) Hellmann's Mayonnaise, (to give the salad a creamier texture) plus I added 1-1/2 teaspoons Dijon mustard, 1/4 tsp plus 1/8 tsp each... of salt and pepper. I only added 2 tablespoons of red wine vinegar, as I didn't want the dressing to be too runny. Also... I only added 3 tablespoons of sliced spring (green) onions. I was able to chill the salad for 3 hrs and 15 minutes before serving it. At the table I did lightly sprinkle my serving with a bit more salt and pepper. With the modifications I made, I'm going to rate this salad with 4 stars. This salad is good, but it definitely needs more macaroni, mayo, and Dijon mustard, and especially if there are any leftovers to be served the next day. Thank-you Jennifer for sharing this recipe. Also... lutzflcat, I'd like to give you credit for the really great photo you took of the salad. You made it look sooo delicious!!!

Jul 05, 2012

Made as described, but doubled for dinner. I'm always looking for a meatless meal for one night a week. This fits perfectly. May add other ingredients next time, but this will go in the monthly rotation.

Apr 10, 2013

This is wonderful. I'm sitting at my table eating this right now for my lunch. I used green onions instead of regular for a milder flavor. Followed the rest of the recipe, tasted and it was good. Then I decided to add more veggies: peas & carrots, more parsley, red bell pepper. Think of this as a Bean & Veggie Salad with some pasta in it. I have been trying to add more veggies into my diet and this is very helpful. Thank you for sharing Jennifer. Update: I made this again, this time using whole wheat macaroni.

Mar 12, 2015

This was clean out the cabinets week at my house and I had everything on hand..... it didn't taste like much...maybe with a different dressing but then it wouldn't be this recipe.I wanted to like it but was dry bland .

Jun 24, 2012

This is a simple pasta salad that's oh so yummy! I doubled it for a family dinner, and it was a huge hit. Only changes I made was adding a half tsp. yellow mustard to the dressing, plus I added fresh cut corn from the cob, 1/2 diced green bell pepper, and 1 minced fresh jalapeno. I'll definitely be making this again and again!


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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