Mexican Couscous Salad with Black Beans and Corn
- Number of Servings: 2
Ingredients
¨ø cup whole wheat couscous (¨ö of 7.6 oz box)1 (15 oz) can black beans, rinsed and drained¨ö medium red onion, diced¨ö medium red bell pepper, diced1 cup frozen whole kernel corn, thawed2 tablespoons chopped cilantro¨ù cup cider vinegar1¨ö teaspoons Dijon mustard¨ú teaspoon ground cumin1 clove garlic, minced¨ö teaspoon salt¨ö teaspoon black pepper¨ù cup olive oil
Cook couscous according to package
instructions. In large bowl, combine couscous,
black beans, red onion, bell pepper, corn and
cilantro. In a small bowl, combine vinegar,
mustard, cumin, garlic, salt and pepper, stirring
with a whisk. Slowly whisk in olive oil until
smooth. Pour over couscous mixture; toss to
coat. Let stand at least 30 minutes before
serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
instructions. In large bowl, combine couscous,
black beans, red onion, bell pepper, corn and
cilantro. In a small bowl, combine vinegar,
mustard, cumin, garlic, salt and pepper, stirring
with a whisk. Slowly whisk in olive oil until
smooth. Pour over couscous mixture; toss to
coat. Let stand at least 30 minutes before
serving.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 824.5
- Total Fat: 30.3 g
- Cholesterol: 0.0 mg
- Sodium: 99.0 mg
- Total Carbs: 118.1 g
- Dietary Fiber: 23.2 g
- Protein: 29.3 g
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