Elbow Macaroni and Kidney Bean Salad

Ingredients

• 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 wine vinegar, or to taste
• Salt and ground black pepper to taste

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.