Black Bean and Couscous Salad

Black Bean and Couscous Salad created by Jonathan Melendez

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@yooper
Contributor
@yooper
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"This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!"

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  1. Jonathan Melendez
    Great salad. I love couscous and so I'm always looking for new ways to make it. This is definitely a keeper. Will make again and again.
  2. Jonathan Melendez
    Black Bean and Couscous Salad Created by Jonathan Melendez
  3. Jonathan Melendez
    Black Bean and Couscous Salad Created by Jonathan Melendez
  4. Jonathan Melendez
    Black Bean and Couscous Salad Created by Jonathan Melendez
  5. mir1229
    Really enjoyed this recipe. I ended up having to make a couple of changes due to not having/forgetting to pick up some of the ingredients. The first change was that, in place of green onions, I used about a quarter cup of chopped yellow onions and sautéed it in olive oil. I then added the broth over the onions, brought it to a boil and added the couscous. The second change was that I used lemon juice instead of lime juice. Overall, it still tasted fantastic and I will definitely make it again and look forward to finding out the taste difference when using lime juice and green onions.
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