This black bean couscous salad is jam-packed with veggies and made with a delicious cilantro lime dressing to tie it all together.
Easy Couscous Salad with Black Beans
Looking for an easy salad to make for a party or meal prep for the week? You’ve come to the right place because this black bean couscous salad is so tasty and packed with tons of veggies.
It’s loaded with tons of fiber from the beans and nutrients from the veggies. This simple couscous salad truly is perfect for so many occasions.
Mediterranean Couscous Salad
This Mediterranean couscous salad is the perfect addition to any summer meal. Serve this veggie-packed salad as a delicious side dish or a colorful main dish.
- Israeli Couscous: we love using Israeli couscous because it is larger than regular couscous and has a bit of a bite to it.
- Corn: we used fresh ears of corn that were broiled for more flavor. Feel free to use canned or frozen.
- Spices: this couscous salad has a Southwestern flare all thanks to chili powder and garlic powder.
- Black Beans: black beans add fiber and protein to this salad.
- Onion: feel free to use any kind of onion.
- Bell Pepper: a mix of bell peppers gives this salad a nice crunch and extra veg.
- Cotija Cheese: every salad deserves some cheese and we’re using cotija cheese!
The yummy cilantro lime vinaigrette totally makes this recipe. Here’s what you need:
- lime juice
- white wine vinegar
- chili powder
- Cook and chill couscous: Bring water to a boil. Add couscous and turn the heat to low. Cover and let cook for 12 minutes. Transfer couscous to a large plate and spread it out. Refrigerate to chill while you make the rest of the salad.
- Season and broil corn: spread corn out on a baking sheet and drizzle with avocado oil. Season with chili powder, garlic powder, and salt. Broil for 5-7 minutes, tossing every so often.
- Combine ingredients: combine black beans, veggies, lime, cilantro, cheese, and chilled couscous.
- Make the dressing: add all the ingredients for the dressing into a Mason jar or bowl and mix to combine,
- Toss salad: pour the dressing over the couscous salad and toss to combine,
Latest Salad Recipes
Bento Box Lunch: package up leftovers as a bento box lunch idea!
Store leftover couscous salad in an airtight container in the fridge for up to 3-5 days.
For the Salad
- 1.25 cups Israeli couscous
- 1.5 cups water
- 2 cups sweet corn we used 3 ears of fresh corn, but you can use thawed,frozen corn
- 2 teaspoons avocado oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 15 oz. can black beans drained and rinsed
- 1.5 cups cherry tomatoes cut into fourths
- 1/2 small red onion finely diced
- 1 large green bell pepper diced
- 1/2 cup fresh cilantro roughly chopped
- 1/3 cup cotija cheese crumbled (+more for topping)
Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to heat to low. Cover the pot and simmer until all water is absorbed (about 10-12 minutes). Fluff the couscous with a fork and if there is no excess liquid the couscous is ready.
Spread the couscous out onto a large plate or a small platter and place the couscous into the refrigerator or freezer to chill.
While the couscous is chilling, turn the oven to broil and place the corn onto a baking sheet. Drizzle the avocado oil over the corn and then season with chili powder, garlic powder, and salt. Toss until the corn is coated and place into the oven. Broil the corn for 5-7 minutes, tossing periodically. Remove the corn from the oven when it begins to brown and caramelize.
Add the corn, black beans, cherry tomatoes, red onion, bell pepper, lime zest, cilantro, cotija cheese, and cooled couscous to a large bowl and mix until combined. Set aside.
Add all of the ingredients for the dressing to a mason jar and cover. Shake the ingredients together until combined.
Pour the dressing over the couscous and other ingredients. Toss all the of the ingredients with the dressing until everything is coated in dressing. Top with any additional cotija cheese and enjoy.
Calories: 290kcal Carbohydrates: 25g Protein: 6g Fat: 19g Fiber: 5g Sugar: 3g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.