Couscous Corn and Black Bean Salad

READY IN: 15mins
Recipe by Charmie777

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.

Top Review by Noor.Khalid

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.

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.

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