Black Bean CousCous Salad

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
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
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.
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.
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
Member Reviews