VT Garden Couscous and Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 347.6
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 786.2 mg
  • Total Carbs: 58.6 g
  • Dietary Fiber: 14.3 g
  • Protein: 16.0 g

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

Vegetarian Times August 1, 2001; except I added extra black beans to make a main dish. Vegetarian Times August 1, 2001; except I added extra black beans to make a main dish.
Number of Servings: 6

Ingredients

    1 cu. uncooked couscous
    2 - 16 oz. cans black beans
    1 large stalk celery, diced
    1 small red bell pepper, diced
    2 medium tomatoes, diced
    1/2 cu. chopped green olives
    1/2 cu. chopped fresh flat-leaf parsley
    2 scallions, thinly sliced
    2-4 Tbs. fresh lemon juice
    2 Tbs. chopped fresh dill
    2 Tbs. olive oil

Directions

Bring 2 cups water to boil. Add couscous, remove from heat and cover while prepping remaining ingredients (10-15 minutes).
Prep and combine remaining ingredients and toss with couscous to combine. Add salt and freshly ground black pepper to taste.
Serve chilled or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user JIMSGIRL73.

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