Description
A vibrant and refreshing Black Bean & Couscous Salad combining tender couscous, black beans, fresh vegetables, and a zesty lime dressing. Perfect for a nutritious side dish or light meal, this salad is easy to prepare with simple ingredients and no cooking required beyond steaming the couscous.
Ingredients
Scale
Salad Base
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
Dressing & Flavorings
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
Vegetables & Herbs
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 1 (15-oz) can black beans, drained
Seasoning
- Salt and pepper to taste
Instructions
- Cook the Couscous: Bring the chicken broth to a boil in a saucepan. Stir in the couscous, then cover the pot and remove it from heat. Let it stand for 5 minutes to absorb the broth and soften.
- Prepare the Dressing and Vegetables: In a large bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, and ground cumin. Add the chopped green onions, red bell pepper, cilantro, thawed corn, and drained black beans. Toss gently to coat all the ingredients evenly with the dressing.
- Combine Couscous and Salad Mixture: Fluff the couscous with a fork, breaking up any clumps. Add the couscous to the bowl with the vegetables and beans, mixing well to combine all flavors thoroughly.
- Season and Chill: Season the salad with salt and pepper to taste. Refrigerate the salad until ready to serve, allowing the flavors to meld.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Can be made ahead and stored in the refrigerator for up to 2 days.
- Consider adding diced avocado or sliced jalapeño for extra creaminess or heat.
- This salad is great as a side dish or served atop mixed greens for a light meal.
