Black Bean and Couscous Salad

829 Reviews 36 Pics
  • Prep

    30 m
  • Ready In

    35 m
Recipe by  Paula

“This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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Reviews (829)

Rate This Recipe
JULIEK2
289

JULIEK2

This is a great, healthy and delicious salad. But use care to RINSE your black beans well, or else you may end up with GRAY couscous, which is not all that appetizing-looking... Thanks for a really nice recipe.

ANOOSHKA
169

ANOOSHKA

Yum, yum. I have made this several times so far and everyone always compliments it. It is easy, healthy and keeps well in the fridge. Best of all: you can make soooo many substitutions. Basically put in any legume you like. I like using one can of Lima beans and another can of black beans the most. And for the coriander/cilantro I have so far substitued dried dill (I daresay better than the original...but i love dill in all things) and fresh parsely (but then it becomes very much like tabouleh).However, the dressing is NOT enough and I always at least double everything in the dressing mixture except for the olive oil.

SAMMARTI
125

SAMMARTI

This is great! I've been looking for the perfect couscous recipe and now I've found it. The dressing alone is a keeper--I plan on using it for everyday salad as well. I didn't add black beans, but instead went with some diced English cucumber, kalamata olives, bits of crumbled feta, marinated red peppers and Italian flat-leaf parsley. I thought three green onions were more than enough. Next time I think I'll add some grilled chicken strips and call it a meal. This is a great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 41.2 g
  • 13%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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