Southwest Five Bean Pasta Salad6

Southwest Five Bean Pasta Salad

written by Julie Cohn

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Looking for the perfect side dish to make for summer picnics and barbeques?  This Southwest Five Bean Pasta Salad is healthy and flavorful, pretty to look at, and easy to make, with ingredients you probably already have on hand.  Did I mention it was perfect?

{Thank you to Bush’s Best Beans + Soapbox Influencer Marketing for sponsoring this post.  Recipe + opinions are my own.}

Bush’s Best Beans

We survived our first year as empty nesters!  Our son is home from college for the summer so we have tried to spend as much time with him this summer as possible. (Can you say stalker parents??)  Many of his friends are home from college too, so we thought it would be the perfect opportunity to get all our friends and their families together and celebrate a successful first year for students and their empty nester parents. Just like Bush’s Beans, we are all about family, so what started as an impromptu invitation for one family ballooned into six families and over twenty people for a BBQ.  The more, the merrier I always say!

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We were grilling hamburgs and hots on the grill, and everyone brought a dish to the BBQ, but there are a few dishes I always make for each party, including my Raspberry Razzle jello salad, my baked beans, and my Southwest Five Bean Pasta Salad.  It would not be a BBQ without them!

I ran to Walmart to grab a few party supplies including hamburger and hotdog meat and fixings, gelatin for my jello salad, and paper plates and napkins.  I also grabbed a few cans of Bush’s beans for my famous baked beans and the Southwest Five Bean Pasta Salad.  Beans are a great source of zinc, protein, potassium, fiber, and B1, are cholesterol-free, gluten-free, and low-fat, so I feel good making dishes with beans for my family and friends.  Beans are a versatile ingredient in so many dishes, so I usually keep a few cans in the pantry.

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Southwest Five Bean Pasta Salad

This salad is a fun Southwestern twist on the traditional three bean salad.  The addition of pasta to the salad makes it a hearty side dish for guests, as well as a healthy vegetarian option for those who do not eat meat.

  • 1 (15 oz) Can of Bush’s Black Beans
  • 1 (16 oz) Can of Bush’s Kidney Beans
  • 1 (15 oz) Can of Bush’s Garbanzo Beans
  • 1 (15 oz) Can of Wax Beans
  • 1 (15 oz) Can of Green Beans
  • 2 c. Pasta (I use shells)
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 c. Red Pepper, chopped fine
  • 1/3 c. Sweet Onion, chopped fine
  • 2-3 Green Onions, finely sliced
  • 2 Tbsp. Minced Green Chile (I used canned)


  • 2/3 c. Apple Cider Vinegar
  • 2/3 c. Super Fine Sugar (I used baker’s sugar)
  • 1/3 c. Vegetable Oil
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Ground Red Pepper

Drain all the beans and rinse in a colander.  Set aside to drain again for five minutes.  Place the beans in a large bowl.  Cook the pasta according to directions.  Drain the pasta, give a quick rinse, then toss the pasta with the 2 Tbsp. of apple cider vinegar.  Set aside to cool.  Chop the red pepper and onion fine, and slice the green onion into thin slices.

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Mix into the beans.  Add the chopped green chile and pasta.  Whisk the dressing ingredients in a separate bowl, then pour over the bean mixture.  Toss together until the dressing is well blended in the beans.  Place in a serving dish, cover, and refrigerate for at least three hours.

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