Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Black Bean and Couscous Salad
Fluffy, light couscous is tossed with protein-packed black beans, sweet corn, and diced tomatoes for a quick and filling salad. A zesty lime and cumin dressing ties the Mediterranean and Southwestern influences together beautifully. It’s a perfect make-ahead lunch that is as nutritious as it is colorful and easy to prepare.
Fluffy, light couscous is tossed with protein-packed black beans, sweet corn, and diced tomatoes for a quick and filling salad. A zesty lime and cumin dressing ties the Mediterranean and Southwestern influences together beautifully. It’s a perfect make-ahead lunch that is as nutritious as it is colorful and easy to prepare.
Ingredients
- 1/4 cup Couscous, uncooked
- 1/2 cup Chicken Broth
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Lime Juice
- 1 tbsp Red Wine Vinegar
- 1/2 tsp Cumin, ground
- 71 g Green Onion, chopped
- 1/4 tsp Red Bell Pepper, seeded chopped
- 2 tbsp Cilantro, chopped
- 1/2 cup Corn Kernel, thawed
- 1/4 cup Black Bean, drained
- 1/4 tsp Salt Pepper
Instructions
- 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.
Storage and Meal Prep Tips
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