Serves 8
104 cal · 20 min
Black Bean and Couscous Salad
Recipe GLPR8d9b303803e644
A vibrant, protein-packed salad combining tender couscous with black beans, fresh vegetables, and a zesty lime-vinegar dressing. Perfect as a side dish or light lunch, this salad is nutritious, easy to prepare, and stores well for meal prep.
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Ingredients
1/2 cup low-sodium vegetable broth
1/2 cup uncooked couscous
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice (optional)
1 can (15 ounces) low-sodium black beans, drained and rinsed
1/2 medium onion, minced
1/2 medium red or green bell pepper, minced
1 cup frozen corn, thawed
2 tablespoons fresh cilantro, chopped (optional)
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Rinse the bell pepper and cilantro (if using) under cool running water and pat dry.
If using fresh lime, wash it and cut in half, then squeeze the juice into a small bowl; you should have approximately 1 tablespoon.
Open the can of black beans, drain in a colander, and rinse thoroughly under cool water until the water runs clear.
If using frozen corn, allow it to thaw completely; if using canned corn, drain and rinse it as well.
Mince the onion and bell pepper into small, even pieces, keeping them separate for now.
Pour the vegetable broth into a small pot and bring it to a rolling boil over medium-high heat.
Stir the uncooked couscous into the boiling broth until fully combined.
Remove the pot from the heat, cover with a lid, and allow the couscous to steam for 5 minutes.
In a large mixing bowl, whisk together the apple cider vinegar, ground cumin, and lime juice (if using) until well combined.
Add the drained black beans, minced onion, minced bell pepper, and thawed corn to the vinegar mixture.
Toss all the vegetables and beans together with the dressing until evenly coated.
Using a fork, fluff the cooked couscous by breaking up any clumps and separating the grains.
Transfer the fluffed couscous to the bowl with the vegetables and beans, and mix everything together until well combined.
Taste the salad and add salt and black pepper as desired.
Stir in the fresh chopped cilantro if using, and serve immediately or chill before serving.
Store any leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
