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Black Bean and Couscous Salad Recipe

Recipe by: MyPlate

"This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook
  • Ready In35 m
  • 1Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  • 2In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  • 3Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
  • 8 servings
  • 255 cals
  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    255
    13%
  • Fat:
    5.9
    9%
  • Carbs:
    41.2
    13%
  • Protein:
    10.4
    21%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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