Southwestern Bean Salad
This Southwestern bean salad recipe is made with three kinds of beans, fresh peppers, lime, cilantro, and a little orzo to make it hearty.
Why This Southwestern Bean Salad Works
This Southwestern bean salad is one of those recipes that fits just about any situation. Its high protein, easy to prep ahead, and holds up well whether you serve it cold or at room temperature. The mix of beans makes it hearty, while the lime and herbs keep everything fresh and balanced.
It also pulls double duty. Serve it as a simple side dish, or turn it into a quick meal by topping it with grilled chicken or shrimp. We love it along side Steak Fajitas, or if you're in the mood for something similar, our Tuscan White Bean Salad or Charred Broccoli Salad are great options for a fresh, make-ahead style dish.
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Ingredients You'll Need
- Mixed beans: a combination of black beans, white beans, and red kidney beans makes this salad hearty and protein-packed.
- Orzo: add body and helps soak up the dressing without weighing the salad down.
- Fresh peppers: red and green bell peppers or mini peppers bring the crunch and color.
- Diced green chiles: a mild heat that keeps the flavors firmly Soutwestern.
- Fresh cilantro: brightens everything up.
- Lime juice & olive oil: the base of the a simple, zesty dressing.
- Oregano & chipotle powder: warm, smoky seasoning without overpowering the beans
👉 see recipe card below for exact quantities.
🔪 Top Tip
Let the salad rest in the fridge for at least 30 minutes before serving. The orzo absorbs the dressing and the flavors really come together.
How This Bean Salad Comes Together
This bean salad is simple to pull together and doesn't require much hands-on time.
- Cook the orzo just until tender, then drain and cool so it doesn't overcook or clump.
- Prep the mix-ins by draining the beans well and dicing the peppers and herbs.
- Whisk the dressing until smooth and well combined.
- Toss everything together and let it rest so the flavors can blend .
Make-Ahead, Storage, and Serving Ideas
- Make ahead: You can make this salad up to a day in advance. In fact, it tastes even better after it's had some time to chill and let the flavors come together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Give it a quick stir before serving.
- How to serve: Serve it cold or at room temperature as a side dish, or turn it into a simple meal by adding grilled chicken, shrimp, or avocado.
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FAQ
The key is draining and rinsing the beans really well before mixing. Letting the salad rest in the fridge also helps the orzo absorb some of the dressing, which keeps everything balanced instead of watery.
Yes. This bean salad is great for making ahead. In fact, it tastes even better after chilling for about 30 minutes. You can make it up to one day in advance and store it covered in the refrigerator.
Stored in an airtight container, this bean salad will keep well for up to three days. Give it a quick stir before serving and refresh with a squeeze of lime if needed.
Yes. Rinsing canned beans removes excess sodium and starch, which helps improve both flavor and texture in bean salad recipes.
You can. The orzo adds heartiness, but the salad still works without it. You can also substitute another small pasta or add extra beans for a similar texture.
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Southwestern Bean Salad recipe
This Southwestern bean salad is fresh, zesty, and protein-packed. Made with mixed beans, orzo, herbs and lime, it's an easy make-ahead side for cookouts, lunches, or meal prep.
- Total Time: 20 mins
- Yield: 4 servings 1x
Ingredients
- 1 cup uncooked orzo
- l can black beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 small can diced green chiles, drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon fresh cilantro, chopped
For the dressing
- 1 tablespoon fresh lime juice
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chipotle powder, or to taste
- salt and black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook orzo according to package directions. Drai and rinse briefly with cool water to stop the cooking. Set aside to cool.
- In a large bowl, combine the black beans, white beans, kidney beans green chiles, diced peppers, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, oregano, chipotle powder, salt, and pepper.
- Add the cooled orzo to the bean mixture. Pour the dressing over top and toss until everything is evenly coated.
- Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving so the flavors can come together.
Notes
- Bean options: Cannellini beans, great northern beans, or chickpeas all work well in this salad. Use what you have on hand.
- Make-ahead friendly: this bean salad tastes better after chilling for at least 30 minutes. It can be made up to one day in advance.
- Serving ideas: serve as a side dish, or turn it into a light meal by topping with grilled chicken, shrimp, or avocado.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish or Salad
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 452
- Sugar: 4.1 g
- Sodium: 1252 mg
- Fat: 15.1 g
- Carbohydrates: 62.7 g
- Protein: 18.9 g
- Cholesterol: 1.4 mg
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