Black Bean Couscous Salad
User Reviews
5
Black Bean Couscous Salad
Description
This salad starts with couscous cooked per package instructions, rinsed, and cooled. Black beans are rinsed and drained, onions and bell peppers diced finely, and fresh cilantro chopped. Sweet corn is grilled or charred on the stove to bring out smoky notes before being added. The dressing is a blend of olive oil, red wine vinegar, honey, honey mustard, garlic powder, paprika, red pepper flakes, and salt whisked until smooth.
All salad ingredients are combined with chile lime seasoning and red pepper flakes for heat, then tossed with the honey vinaigrette. Mexican crema may be added as a topping for creaminess and tang. The salad is served cold, making it a bright, textured dish with the creaminess of avocado and the freshness of the vegetables balanced by the sweet and tangy dressing.
This versatile salad stores in the fridge for up to four days; additional dressing can be added if the couscous absorbs moisture over time. If fresh cilantro is not preferred, parsley or chopped spinach work as substitutes. For faster preparation, canned or frozen corn charred in a pan is a good alternative to grilling.
Ingredients
Couscous Salad
- 1½ cup couscous cooked
- 1½ cup black beans drained and rinsed
- ¼ cup red onion diced
- 2 tbsp green onion diced
- ½ cup avocado diced
- ½ cup cilantro chopped
- ⅓ cup sweet corn grilled
- ⅓ cup red bell pepper diced
- ⅓ cup bell pepper diced, orange
- ⅓ cup yellow bell pepper diced
- 1 tbsp chile lime seasoning
- pinch red pepper flakes optional
- ¼ cup Mexican crema optional
Dressing
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 3 tbsp honey
- 1 tbsp honey mustard
- 1 tsp garlic powder
- ½ tsp paprika
- pinch red pepper flakes
- pinch salt
Instructions
- First, prepare couscous according to box instructions. Once cooked, rinse with water and put into a serving bowl. Allow it to cool prior to mixing.
- Then, prepare all of the ingredients: Wash produce and dice onion, peppers, and cilantro into small pieces. I use a vegetable chopper so everything is the same size.
- Rinse and drain black beans. Char the corn (see note below) and remove from cob if needed.
- In a small mixing bowl, combine all of the dressing ingredients (olive oil, red wine vinegar, honey, mustard, and seasonings) and whisk together until honey is completely dissolved.
- Add all ingredients into the serving bowl with couscous with chile lime seasoning/red pepper flakes and stir. Fold honey vinaigrette into couscous salad. Top with Mexican crema if desired.
- Serve cold and enjoy!
Notes
- Store the salad in an airtight container in the refrigerator for up to 4 days and add extra dressing as needed due to couscous absorption.
- Grill or char corn to enhance flavor; canned or frozen corn works well if short on time when pan-charred.
- Substitute cilantro with fresh parsley or chopped spinach if preferred.
- Adding crumbled feta or cotija cheese is a tasty dairy option, though the salad is dairy-free without it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 242kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 821mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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