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Southwestern Black Bean Couscous Salad

Southwestern Black Bean Couscous Salad

Salads

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegan

Nutrition

1/2 cup serving

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad:

1 1/4 cups Israeli couscous
1 1/2 cups water
1 15 oz can black beans rinsed and drained
1 cup corn kernels
1 cup tomatoes cherry; quartered
1/2 onion red; finely diced

Dressing:

1/2 cup olive oil
1/4 cup cilantro chopped
lime juice juice from 1 to 2 limes, depending on how much you like lime. Start with the juice from 1 and then go up from there.
1 tsp cumin
1/8 tsp salt sea

Instructions

Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Place in a tupperware and into the refrigerator to chill.
Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.
Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.
Pour dressing over couscous mixture and mix.