Couscous Corn and Black Bean Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

Ingredients Nutrition

Directions

  1. In 2 quart saucepan, bring broth to boil.
  2. Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
  3. Place couscous in a large bowl.
  4. Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
  5. Gently fold into couscous.
  6. Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
  7. Refrigerate, covered, for at least one hour, or overnight.
Most Helpful

5 5

We enjoyed this. I used parsley instead of cilantro but I didn't think it added much to the dish. I will be sure to try cilantro next time. I also left out the tomatoes which in hindsight took some of the flavor away from the salad, so I will add some next time. I decreased the oil to 1/4 cup, doubled the lime juice, and added 1 tsp. of cumin. There were no leftovers! I will make again--thanks for posting.

4 5

I have made a different version of this before, but not for a few years and it seems that author changed the recipe since! This is very close to the original one I had liked. I used a T or so dried cilantro which worked great (I don't love cilantro and this seemed more subtle). I also added about 1/4 C parmesan cheese...sounds odd, but I had tried it before to give just a little more flavor and liked it. Served with tequila lime chicken.

4 5

We really liked this. It was a little bland, but I added a diced avocado and that was a good addition. Good leftovers. Great for cookouts and hot summer days.