Elbow Macaroni and Kidney Bean Salad Recipe

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Elbow Macaroni and Kidney Bean Salad
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.37 Kcal (387 kJ)
Calories from fat 32.36 Kcal
% Daily Value*
Total Fat 3.6g 6%
Cholesterol 2.4mg 1%
Sodium 125.36mg 5%
Potassium 67.94mg 1%
Total Carbs 12.58g 4%
Sugars 1.32g 5%
Dietary Fiber 0.9g 4%
Protein 2.1g 4%
Vitamin C 0.6mg 1%
Iron 0.5mg 3%
Calcium 9.6mg 1%
Amount Per 100 g
Calories 197.82 Kcal (828 kJ)
Calories from fat 69.3 Kcal
% Daily Value*
Total Fat 7.7g 6%
Cholesterol 5.14mg 1%
Sodium 268.48mg 5%
Potassium 145.5mg 1%
Total Carbs 26.93g 4%
Sugars 2.83g 5%
Dietary Fiber 1.93g 4%
Protein 4.5g 4%
Vitamin C 1.2mg 1%
Iron 1mg 3%
Calcium 20.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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