Ingredients and Weight:
- Elbow macaroni: 1 pound (454 grams)
- Kidney beans, canned and drained: 15 ounces (425 grams)
- Celery, diced: 1 cup (120 grams)
- Red onion, diced: 1 cup (120 grams)
- Green bell pepper, diced: 1 cup (120 grams)
- Mayonnaise: 1 cup (240 ml)
- Dijon mustard: 1 tablespoon (15 ml)
- Sugar: 2 tablespoons (30 grams)
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the elbow macaroni according to package directions. Drain and set aside to cool.
- In a large bowl, combine the cooled macaroni, kidney beans, celery, red onion, and green bell pepper.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, sugar, salt, and black pepper.
- Pour the dressing over the macaroni mixture and stir to combine.
- Season with additional salt and pepper as needed.
Nutritional Information:
- Calories per serving: 350
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 10 grams
Dish Characteristics:
- Colorful and crunchy
- Creamy and flavorful
- Refreshing and perfect for summer gatherings
User Comments:
- "Love the combination of flavors and textures!"
- "So easy to make and always a crowd-pleaser."
- "Great side dish for potlucks and BBQs."
Special Precautions and Tips:
- Use fresh, high-quality ingredients for best flavor.
- Add chopped hard-boiled eggs or shredded cheese for extra protein.
- Serve chilled for a refreshing touch.
