Southwestern Black Bean Couscous Salad

Course Salads
Difficulty Easy
Pulse Type Beans
Specialty Diet Vegan, Vegetarian
Nutrition 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings



  • 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


  1. 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.
  2. Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.
  3. Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.
  4. Pour dressing over couscous mixture and mix.