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Home > Black bean and couscous salad

Black bean and couscous salad

Recipe Information

Servings 10
Preparation Time 10 Minutes
Cook Time 5 Minutes
Total Time 15 Minutes
Difficulty Easy
Main Ingredient Black Beans; Couscous
Category Beans & Legumes; Rice & Grains
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; High Protein


  • 1 cup uncooked couscous 

  • 1 1/4 cups chicken broth 

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons fresh lime juice 

  • 1 teaspoon red wine vinegar 

  • 1/2 teaspoon ground cumin 

  • 8 green onions, chopped

  • 1 red bell pepper, seeded and chopped

  • 1/4 cup fresh cilantro, chopped

  • 1 cup frozen corn kernels, thawed

  • Two 15-ounce cans black beans, drained



  • Bring the 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 it 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, 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.


Nutrition (per serving)

  • Calories: 227 cal

  • Fat: 5g

  • Saturated fat: <1g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 100mg

  • Potassium: 422mg

  • Carbohydrate: 37g

  • Fiber: 8g

  • Sugar: <1g

  • Protein: 10g