Best Black Bean And Couscous Salad Recipes

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD

Steps:

• Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
• Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
• Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

COUSCOUS CORN AND BLACK BEAN SALAD

Steps:

• In 2 quart saucepan, bring broth to boil.
• Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• Place couscous in a large bowl.
• Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• Gently fold into couscous.
• Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• Refrigerate, covered, for at least one hour, or overnight.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
• Cover the pot and remove from heat.
• Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
• Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
• Fluff the couscous well, breaking up any chunks.
• Add to the bowl with the vegetables and mix well.
• Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

HERB GARDEN COUSCOUS AND BLACK BEAN SALAD

Steps:

• In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.
• Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.
• Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.
• menu suggestion
• When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
• For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
• nutrition information
• Calories: 237
• Total Fat: 7g
• Protein: 8.5g
• Carbohydrates: 36g
• Fiber: 7g
• Sodium: 420mg

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 at sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add the green onions, red pepper, cilantro, corn and beans, and toss to coat. Fluff the couscous well, braking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerated until ready to serve.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
• Cover and remove from heat.
• Allow to stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
• Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
• Toss to coat.
• Fluff the couscous with a fork.
• Add to the veggie mixture, and mix well.
• Season to taste with salt and pepper.
• Can be served immediately, or may be chilled first.
• For vegetarians use the vegetable broth.