Black Bean and Couscous Salad

See how to make a Southwest-style couscous salad with a tangy vinaigrette. See more

READY IN 35 mins

Black Bean and Couscous Salad

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"This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days." — Paula

Directions

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.

Kitchen-Friendly View

PREP 30 mins
READY IN 35 mins

Footnotes

British English recipe for Black Bean and Couscous Salad.
French recipe for Salade de couscous aux haricots noirs.
Australian recipe for Black Bean and Couscous Salad.

Reviews More Reviews

Most Helpful Positive Review

Jan 29, 2007

This is a great, healthy and delicious salad. But use care to RINSE your black beans well, or else you may end up with GRAY couscous, which is not all that appetizing-looking... Thanks for a really nice recipe.

—JULIEK2

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Most Helpful Critical Review

Aug 17, 2010

This was a good healthy salad, but the recipe as written needs more flavor. I doubled the cumin, lime juice, and added some balsamic vinegar. It was better, but still could've used a little more oomph. I also threw in some goat cheese.

—curly girl

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1,039 Ratings

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Aug 06, 2003

Yum, yum. I have made this several times so far and everyone always compliments it. It is easy, healthy and keeps well in the fridge. Best of all: you can make soooo many substitutions. Basically put in any legume you like. I like using one can of Lima beans and another can of black beans the most. And for the coriander/cilantro I have so far substitued dried dill (I daresay better than the original...but i love dill in all things) and fresh parsely (but then it becomes very much like tabouleh).However, the dressing is NOT enough and I always at least double everything in the dressing mixture except for the olive oil.

—ANOOSHKA

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Jul 13, 2003

This is great! I've been looking for the perfect couscous recipe and now I've found it. The dressing alone is a keeper--I plan on using it for everyday salad as well. I didn't add black beans, but instead went with some diced English cucumber, kalamata olives, bits of crumbled feta, marinated red peppers and Italian flat-leaf parsley. I thought three green onions were more than enough. Next time I think I'll add some grilled chicken strips and call it a meal. This is a great recipe!

—SAMMARTI

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Jul 13, 2003

Fabulous salad. Can't have enough of it. I used Taboulleh and chopped green pepper and it was fantastic.

—MIHAELA

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Jul 18, 2003

This is such an amazing recipe. I did double the dressing and I doubled the cumin in the dressing along with adding a dash of balsamic vinegar to cut a small oil taste. I stirred all of the dry ingredients together, made the dressing in a separate bowl and added it at the end to make sure it was okay to use all of it. It was! This is a great recipe, so colorful and wonderfully tasty. My husband has to increase his fiber so I have been looking at different things to add to our diet that are healthy and high in fiber. He liked this so much he took it to work for breakfast instead of his standard bagel. I will keep this in the fridge on a regular basis. I can hardly wait to grill chicken breast marinated in Italian dressing to have on the side. A complete meal and easy, easy. Thanks so much for my new favorite recipe!

—Surprising Woman

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May 26, 2006

Great recipe! I made this for a Labor Day cookout and everybody loved it. I took other's suggestions and used 1-1/2 cans of beans, 4 T. of oil and doubled the lime, vinegar and cumin for the dressing. I think this recipe would be fine using either 1 or 2 cans of beans.

—Tammy M

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Jul 13, 2003

VERY GOOD!!! I added cucumber, tomato, white onion and instead of couscous i used bulgar(IT WAS GREAT) I love this salad and i will make it ALOT!!!

—AMATULLAH

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Nutrition

Calories
255 kcal
13%

Carbohydrates
41.2 g
13%

Cholesterol
< 1 mg
< 1%

Fat
5.9 g
9%

Fiber
9.7 g
39%

Protein
10.4 g
21%

Sodium
565 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Black Bean and Couscous Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 255
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 0.8g 4 %
Cholesterol < 1mg < 1 %
Sodium 565mg 23 %
** Potassium 494mg 14 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 9.7g 39 %
Protein 10.4g 21 %
** Sugars 1.9g
** Vitamin A 15 %
** Vitamin C 46 %
** Calcium 7 %
** Iron 27 %
** Thiamin 22 %
** Niacin 31 %
** Vitamin B6 11 %
** Magnesium 20 %
** Folate 52 %

* 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.