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Red Bean Macaroni Salad

oodles of noodles and canned kidney beans with a vinegar mayonnaise sauce

Lets talk Food Insecurity. This could easily turn into a PSA about the dire situation that food stamps (EBT) recipients are in but, food insecurity is an issue that also hits the lower middle class as well. When you don't know how you are going to get enough food to get thru the day or week, that is food insecurity. When you go to make dinner in your KB home that you can barely afford, and all you have is three cans of beans and a sack of pasta. If payday isn't going to hit at 3 am, you are facing food insecurity.


At this point it is time to 1. look at your budget. 2. Find a food bank near you. 3.See if you meet the eligibility requirements for SNAP. IF you have children under 5, you can even apply for WIC. Wic has income guidelines that are at least double of what you can have for SNAP.


This week I have made a recipe that fits the EBT budget. One bowl will feed a family of four as an entree, or six as a side dish for chicken, etc. The best part, it is nutritious, vegan, kosher, and mother earth will thank you.


This recipe take 5 min of prep time, and 15 minutes of cook time. It serves 4-6


(That Vegan Jew on Welfare may make money from advertised links. We have chosen affiliate programs that allow us to only promote what believe are good products.)


Lets get started. The supplies needed are: Large pot to boil water in, strainer, a can opener, and large spoon, or serving spoon.

You will need the following ingredients: 1.5 cups dried macaroni noodles, 1 can red kidney beans, 3/4 cup vegan mayo, and 3 tbs Kosher rice vinegar (I get mine at Walmart in the Asian foods section.)



STEP 1 Turn the stove to high heat. Let the Macaroni warm up with the water for a faster cook time. Though I usually cook pasta with Kosher Salt and Olive Oil, I am omitting these for the recipe.


STEP 2 While the water is heating up and the pasta is cooking, mix together the mayo and vinegar. Place to the side.


Step 3 Open the can of kidney beans and drain in a colander. Wash with water and place to the side.


Step 4 Strain the macaroni and place in a large bowl or serving dish.

Step 5 Add the strained kidney beans and mayonnaise sauce. Stir until combined. Refrigerate 2 hours. Alternatively this dish can be served warm.




Questions, comments, pictures? See the comments section below.


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Red Bean Macaroni Salad

Prep time 10 min Refrigeration 5 hours to overnight cook time 2 hours

Ingredients

  • 1 .5 Cups dried macaroni noodles

  • 1 can red kidney beans

  • 3/4 cup vegan mayo

  • 3 tablespoons, kosher rice vinegar

Directions


  1. Turn the stove to high heat. Let the Macaroni warm up with the water for a faster cook time.

  2. While the water is heating up and the pasta is cooking, mix together the mayo and vinegar. Place to the side.

  3. Open the can of kidney beans and drain in a colander. Wash with water and place to the side.

  4. Strain the macaroni and place in a large bowl or serving dish.

  5. Add the strained kidney beans and mayonnaise sauce. Stir until combined. Refrigerate 2 hours. Alternatively this dish can be served warm.


Share your Shabbat in the comments below!



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