Southwestern Black Bean Couscous Salad

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Initial version

Authored by PlateZero Official
6

Ingredients

  • FOR THE SALAD
  • 1 1/4 c Israeli couscous
  • 1 1/2 c water
  • 1 15 oz. can black beans, rinsed
  • 1 c sweet corn
  • 1 c cherry tomatoes, cut into fourths
  • 1/2 red onion, finely diced
  • FOR THE DRESSING
  • 1/2 c olive oil
  • 1/4 c fresh cilantro, chopped
  • juice from 1 to 2 limes*
  • 1 tsp ground cumin
  • 1/8 tsp sea salt

    Instructions

    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.