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.
Servings: 6
Calories: 242kcal
Equipment
- Cutting Board
- Knife
- Can opener
- Measuring cups and spoons
- Serving bowl
- Spoon
- strainer
Ingredients
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
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1 serving | Calories: 242kcal | Carbohydrates: 43g | Protein: 12g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 821mg | Fiber: 10g | Sugar: 4g