Mexican Couscous Salad with Black Beans and Corn
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Mexican Couscous Salad with Black Beans and Corn calories by ingredient
Introduction
Clean Eating Clean EatingNumber 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, diced
1 cup frozen whole kernel corn, thawed
2 tablespoons chopped cilantro
¨ù cup cider vinegar
1¨ö teaspoons Dijon mustard
¨ú teaspoon ground cumin
1 clove garlic, minced
¨ö teaspoon salt
¨ö teaspoon black pepper
¨ù cup olive oil
Directions
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.