Black Bean Couscous Salad
Packed with seasonal bell peppers and charred grilled corn and held together with a homemade vinaigrette, this Black Bean Couscous Salad is a little sweet, a little spicy, and super delicious! It's perfect for a family barbecue.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer, Salad
Cuisine: American
Servings: 6
Calories: 242kcal
Couscous Salad
- 1½ cup couscous cooked
- 1½ cup black beans drained and rinsed
- ¼ cup red onion diced
- 2 tbsp green onion diced
- ½ cup avocado diced
- ½ cup cilantro chopped
- ⅓ cup sweet corn grilled
- ⅓ cup red bell pepper diced
- ⅓ cup orange bell pepper diced
- ⅓ cup yellow bell pepper diced
- 1 tbsp chile lime seasoning
- pinch red pepper flakes optional
- ¼ cup Mexican Crema optional
Dressing
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 3 tbsp honey
- 1 tbsp honey mustard
- 1 tsp garlic powder
- ½ tsp paprika
- pinch red pepper flakes
- pinch salt
First, prepare couscous according to box instructions. Once cooked, rinse with water and put into a serving bowl. Allow it to cool prior to mixing.
Then, prepare all of the ingredients: Wash produce and dice onion, peppers, and cilantro into small pieces. I use a vegetable chopper so everything is the same size. Rinse and drain black beans. Char the corn (see note below) and remove from cob if needed.
In a small mixing bowl, combine all of the dressing ingredients (olive oil, red wine vinegar, honey, mustard, and seasonings) and whisk together until honey is completely dissolved.
Add all ingredients into the serving bowl with couscous with chile lime seasoning/red pepper flakes and stir. Fold honey vinaigrette into couscous salad. Top with Mexican crema if desired.
Serve cold and enjoy!
Store in an airtight container in the fridge for up to 4 days. You may need to add extra dressing, as the couscous absorbs the moisture as it sits.
In preparing the corn I like to grill cobs on my Ninja Foodi Grill for 6-8 minutes, but if I’m short on time, I’ll use frozen or canned corn and char on a skillet over medium heat for ~5 minutes. The char really elevates this dish!
If cilantro isn't your thing, substitute with fresh parsley or chopped spinach.
This is dairy-free, however, crumbled feta cheese or cojita cheese is a fabulous addition.
Serving: 1 serving | Calories: 242kcal | Carbohydrates: 43g | Protein: 12g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 821mg | Fiber: 10g | Sugar: 4g