VT Garden Couscous and Black Bean Salad
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
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.
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.