cooking · Lunch

Black Bean Couscous Salad

Last weekend I made this salad up for our Saturday lunch – another easy to make salad that can be taken with you – and that is high in protein!

Black Bean Couscous Salad


1 cup lower sodium chicken broth

1 cup whole wheat couscous

15 ounce can black beans, rinsed and drained

15 ounce can sweet corn, drained

3/4 cup chopped bell peppers (frozen works well)

Dressing –

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice

1 Tbsp agave nectar or honey

1 Tbsp red wine vinegar

1 Tbsp dry cilantro

1/4 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp ground black pepper


In a saucepan bring the broth to a boil, stir in the couscous. Cover tightly, remove from the heat and let sit for 10 minutes.

In a large bowl add the beans, corn and bell pepper, toss with the couscous.

In a small bowl whisk the dressing together, drizzle over the salad and toss gently to coat.

Refrigerate for a couple of hours to meld the flavors.

Serves 4.


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