Recipe by Jennifer
"Red wine vinegar adds just the right touch to this delicious and easy dish."
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1 (15 ounce) can
red kidney beans, drained and rinsed
red wine vinegar, or to taste
salt and ground black pepper to taste
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.
good but all I tasted was onion:( I will make it again but ommit or use way less onion.
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.
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.
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!!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Elbow Macaroni and Kidney Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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