Cooked - Simple Couscous Black Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Simple Couscous Black Bean Salad

8.0

Couscous ((¾ cup or 138 g dry quinoa yields ~2 ½ cups or 460 g cooked))

2 cups cherry tomatoes, quartered ((1 pint yields ~2 cups or 315 g))

1 cup orange or red bell pepper, finely diced ((1 medium bell pepper yields ~ 1 cup or 115 g))

⅓ cup finely diced red onion ((½ small onion yields ~⅓ cup or 50 g))

1 (15-oz) can black beans, drained and rinsed

3 ears fresh corn*, kernels removed ((3 ears yield ~1 ½ cups or 225 g corn kernels // or sub 1 ½ cups frozen corn, thawed))

½ cup finely chopped cilantro

5 Tbsp lime juice ((2-3 limes yield ~4-5 Tbsp or 60-75 ml juice, depending on how juicy they are))

2 Tbsp olive oil

2 tsp maple syrup ((or honey if not vegan))

1 ¼ tsp sea salt ((adjust to taste))

1 medium avocado, finely diced

¼ cup pepitas

Make some Couscous!
In a large mixing bowl, combine the cherry tomatoes, bell pepper, red onion, drained and rinsed black beans, corn, and cilantro. Toss to combine.
Add the cooked couscous along with the lime juice, olive oil, maple syrup, and salt and mix well. Taste and adjust as needed, adding more salt for overall flavor, lime juice for brightness, olive oil for richness, maple syrup for sweetness, or cilantro for herbiness.
Serve at room temperature or chilled. Optionally, garnish individual servings with diced avocado and pepitas. Leftover salad (without avocado/pepitas) keeps well in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 5 weeks ago

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