Black Bean and Couscous Salad

This simple recipe is perfect for dinner tonight and a packed lunch tomorrow. It's full of colorful veggies and is filling and tasty.

Yield

8 Servings

Serving size

1/2 cup

Rating

4.00 of 5 (4 ratings)

Food groups

• Grains: 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• 1/2 cup chicken broth, low-sodium (or low-sodium vegetable broth)
• 1/2 cup couscous, uncooked
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon ground cumin
• fresh lime juice (1 tablespoon, optional)
• 1 can (15 ounce) black beans, low-sodium (drained and rinsed)
• 1/2 medium onion, minced
• 1/2 medium red or green pepper, minced (minced)
• 1 cup frozen corn, thawed (or fresh, or low-sodium canned)
• fresh cilantro (2 tablespoons chopped, optional)

Directions

1. Wash hands with soap and water.
2. Before starting to prepare the recipe: Wash red or green pepper and cilantro (if using).
3. Wash and juice the lime into a small bowl (if using).
4. Drain and rinse the black beans and corn (if using canned corn).
5. Collect, mince, and measure all ingredients.
6. Bring broth to a boil in a small pot, and stir in couscous.
7. Cover the pot, and remove it from the heat.
8. Let stand for 5 minutes.
9. In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
10. Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss.
11. Fluff the couscous well with a fork, breaking up any chunks.
12. Add to beans and vegetables, and mix well.
13. Taste.
14. Add salt and black pepper if desired.
15. Add cilantro (if using) and serve.
16. Refrigerate leftovers within 2 hours.
17. Eat within 3 to 5 days.

Nutrition per serving

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Source

Recipe by: Eating Smart, Being Active — Colorado State University

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/black-bean-and-couscous-salad. Federal works are public domain in the United States.