Recipe by Paula
"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."
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1 1/4 cups
extra virgin olive oil
fresh lime juice
red wine vinegar
green onions, chopped
red bell pepper, seeded and chopped
chopped fresh cilantro
frozen corn kernels, thawed
2 (15 ounce) cans
black beans, drained
salt and pepper to taste
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.
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.
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.
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!
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!
Fabulous salad. Can't have enough of it. I used Taboulleh and chopped green pepper and it was fantastic.
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Couscous Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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