Black Bean and Couscous Salad


This couscous salad recipe is great for a buffet, with interesting textures and southwest flavors combined into one delicious dish. Leftovers store well refrigerated for several days.

Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
40 mins


  • 1 ¼ cups chicken broth

  • 1 cup uncooked couscous

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon red wine vinegar

  • ½ teaspoon ground cumin

  • 2 (15 ounce) cans black beans, drained

  • 8 green onions, chopped

  • 1 red bell pepper, seeded and chopped

  • 1 cup frozen corn kernels, thawed

  • ¼ cup chopped fresh cilantro

  • salt and pepper to taste


  1. Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.

  2. Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.

  3. Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

Nutrition Facts (per serving)

253 Calories
6g Fat
41g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 253
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 415mg 18%
Total Carbohydrate 41g 15%
Dietary Fiber 10g 35%
Total Sugars 2g
Protein 10g
Vitamin C 28mg 138%
Calcium 58mg 4%
Iron 3mg 15%
Potassium 494mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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