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Southwestern Black Bean Couscous Salad
Prep Time 10 minutes
Cook Time 10 minutes
servings
Ingredients
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.
Comments
I eat a gluten-free diet and have made this recipe with quinoa. Still delish.
How long can this be kept in the fridge? I’d think the dressing should be kept separate (lest the couscous absorb it all), but will the dressing keep a few days?
Hi Kristel, please keep the dressing and salad in the fridge separately. Both should last up to 3 – 5 days. Enjoy!