How do you keep bean salad from getting watery?

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.

Can I make this bean salad ahead of time?

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.

How long does bean salad last in the fridge?

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.

Do I need to rinse canned beans for bean salad?

Yes. Rinsing canned beans removes excess sodium and starch, which helps improve both flavor and texture in bean salad recipes.

Can I make this bean salad without orzo?

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.

Southwestern Bean Salad

Ingredients

Scale

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

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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.

Author: Superman Cooks
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