Course Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegan, Vegetarian
Recipe Contributed By Fit Foodie Finds

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Southwestern Black Bean Couscous Salad

Prep Time 10 minutes
Cook Time 10 minutes



  • 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


  • 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


  • 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.