Black Bean And Couscous Salad Recipe

Name: Black Bean And Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked couscous; 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth; 2 -3 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 1 teaspoon red wine vinegar; 1/2 teaspoon ground cumin; 5 -8 green onions, chopped (white and green parts); 1 grated carrot; 1 red bell pepper, seeded and chopped; 1 fresh jalapeno pepper, seeded and chopped; 1/4 cup chopped fresh cilantro; 1 cup corn kernel (fresh is best, but use what you have on hand); 1 (15 -30 ounce) can black beans, drained; salt and pepper, to taste; 1 (1 1/4 ounce) envelope goya salad and veggie seasoning (optional)

Servings: persons

1 cup uncooked couscous
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
2 -3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
5 -8 green onions, chopped (white and green parts)
1 grated carrot
1 red bell pepper, seeded and chopped
1 fresh jalapeno pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup corn kernel (fresh is best, but use what you have on hand)
1 (15 -30 ounce) can black beans, drained
salt and pepper, to taste
1 (1 1/4 ounce) envelope goya salad and veggie seasoning (optional)

1
Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
2
Cover and remove from heat.
3
Allow to stand for 5 minutes.
4
In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
5
Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
6
Toss to coat.
7
Fluff the couscous with a fork.
8
Add to the veggie mixture, and mix well.
9
Season to taste with salt and pepper.
10
Can be served immediately, or may be chilled first.
11
For vegetarians use the vegetable broth.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup uncooked couscous, 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth, 2 -3 tablespoons extra virgin olive oil, 2 tablespoons fresh lime juice, and more.

Yes, Black Bean And Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean And Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions