Kidney Bean and Macaroni Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (14. 5 oz. can) kidney | Drained and rinsed |
| 16 oz. macaroni | For vegan: use vegan pasta |
| 1 cup diced celery | Washed, trimmed and diced |
| 1 cup light mayonnaise | For vegan: use vegan mayonnaise |
| 1 cup diced carrot | Washed, peeled and diced |
| 1 cup frozen peas | Thawed |
| 1 small onion | Washed, peeled, and finely chopped |
| 2 Tablespoons red wine vinegar | |
| 2 Tablespoons parsley flakes | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot water to a boil. | |
| 2 | Cook macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, according to directions on package. Drain and rinse with cold water. | |
| 3 | Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, peas, carrots, red wine vinegar, parsley flakes, salt, and black pepper in a bowl until well mixed. Chill in refrigerator. |
