Black Bean and Couscous Salad

A Healthy Lunch Option With a Southwest Flair!


Green onions 8, chopped
Red bell pepper 1, seeded and chopped
Fresh Cilantro 1/4 cup, chopped
Frozen Corn Kernels 1 cup, thawed
Black Beans 2 15oz cans, drained
Uncooked Couscous 1 cup
Chicken Broth 1 1/4 cups
Extra Virgin Olive Oil 3 tablespoons
Red Wine Vinegar 1 teaspoon
Lime Juice 2 tablespoons
Salt and Pepper As desired for taste
Ground cumin 1/2 teaspoon

30 minutes to prepare, ready in 35 minutes

Looking for a picnic or work lunch staple meal that saves well for days? Look no further than this black bean and couscous salad, a healthy meal with a pop of zest. This also makes a great lunch to pack for work or eat at home, and can be easily made in half an hour! A Southwest punch gives this salad an extra hint of taste, and makes for a great side dish as well.

Step 1: Boil chicken broth in sauce pan (2 quart or greater)

Step 2: Stir Couscous, covering pot and removing heat (let stand for about 5 minutes)

Step 3: Combine lime juice, cumin, vinegar and olive oil in large bowl and whisk

Step 4: Add and toss cilantro, corn, beans, red pepper and green onions

Step 5: Break up any chunks in couscous by fluffing thoroughly

Step 6: Add couscous to vegetable bowl and mix together

Step 7: Season with pepper and/or salt to desired level

Step 8: Ready to serve or refrigerate until serve-time

This dish is perfect for a quick lunch, leftovers, potluck, or simple dinner side! The Southwest punch gives this dish it’s zesty quality and delivers an excellent taste for a healthy meal.

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