Black Bean CousCous Salad

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
Salad1 cup Black beans, drained and rinsed1 cup CousCous, Garlic, as prepared2 medium carrots, julienned or fine diced2 medium celery stalks, chopped2 tbsp red onion, diced1/2 cup or 6 stalks asparagus, blanched, chopped1 tbsp cilantro chopped2-3 basil leaves, chopped2-3 mint leaves, chopped, if available1/2 oz of fresh parmesan grated in"Dressing"1 tbsp olive oil1 tbsp seasoned rice vinegar
Directions
Using Roasted Garlic and Olive Oil CousCous from store, prepare as directed and allow to cool.

Chop and steam 5-6 asparagus spears, blanch and cool. Prepare celery by using a peeler on the back of the stalk to remove the "stringy" portion. I used a julienne peeler to prepare both the carrots and the parmesan.

Into a medium bowl add all ingredients, add couscous and asparagus once cool.

Dress the salad with the olive oil and seasoned rice vinegar.

For 1/2 cup the salad is WW 3 points plus.

Serving Size: Makes 3 cups, or 6 1/2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user YELLOJELLOBELLY.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 117.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 175.4 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.7 g

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