Black Bean Couscous Salad
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Fit Foodie Finds · by Lee Funke★ 4.8 (11)

Black Bean Couscous Salad

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 26%
CARBS 56G86% OF CAL
7G FIBER2G ADDED4G INTRINSIC43G OTHER6G TOTAL SUGAR
FAT 6G22% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful vegetarian grain salad built on Israeli couscous and black beans with fresh vegetables, avocado oil, and a bright cilantro-lime dressing. Works as a hearty lunch or as a side dish.

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Nutrition & ingredients

Ingredients

serves 6
  • 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))
  • 3 tablespoons lime juice
  • 1.5 tablespoon white wine vinegar (or rice vinegar)
  • 3 cloves garlic (minced)
  • 3 tablespoons garlic hummus
  • 2 tablespoon fresh cilantro (chopped)
  • 2 teaspoon honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 3/4 teaspoons salt
PREP
20M
SODIUM
721MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.