1 cup elbow macaroni

1 (15-ounce) can red kidney beans, drained and rinsed

½ cup chopped celery

½ cup light mayonnaise

¼ cup chopped onion

2 tablespoons vinegar (or to taste)

Salt and ground black pepper to taste

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Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 6 to 8 minutes. Drain and rinse with cold water to stop the cooking process.
In a large serving bowl, combine the cooked macaroni, red kidney beans, chopped celery, mayonnaise, chopped onion, vinegar, salt, and black pepper. Stir until well mixed.
Cover and chill the salad in the refrigerator for at least 2 hours to allow the flavors to meld together.
Serve chilled and enjoy!

Add More Veggies: Add diced bell peppers, cucumbers, or shredded carrots for more crunch and flavor.

Vegan Version: Swap light mayonnaise for vegan mayonnaise to make it plant-based.

Herbs: Fresh herbs like parsley, dill, or chives can enhance the flavor.

Protein Boost: Add cooked chicken, tuna, or chickpeas to make it a more filling meal.

Spicy Kick: Add hot sauce, jalapeños, or red pepper flakes to give the salad a spicy twist.