Black Bean and Couscous Salad

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 172.6

Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 4.4 mg
Total Carbs: 28.1 g
Dietary Fiber: 6.1 g
Protein: 7.4 g

View full nutritional breakdown of Black Bean and Couscous Salad calories by ingredient

Introduction

"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." - From AllRecipes.com

"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." - From AllRecipes.com

Minutes to Prepare: 30

Number of Servings: 12

Ingredients

1 cup uncooked couscous

1 1/4 cups water

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

Directions

Bring water 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.

In 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.
Fluff 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.

Number of Servings: 12

Recipe submitted by SparkPeople user KRISTINKIRK.