VegBatch
← All recipes

Southwestern Black Bean Couscous Salad

A chilled Israeli couscous salad tossed with black beans, corn, cherry tomatoes and red onion in a blended cilantro-lime dressing. It keeps well in the fridge and eats as a light main or a side.

4-6 · 20 min · salad · Southwestern · vegan

Ingredients

Salad

  • 1¼ cup Israeli couscous
  • 1½ cup water
  • 1 can black beans, rinsed; 15 ounce can
  • 1 cup sweet corn
  • 1 cup cherry tomatoes, fourthed
  • ½ piece red onion, finely diced

Dressing

  • ½ cup olive oil
  • ¼ cup cilantro, chopped
  • 1–2 piece lime, juiced
  • 1 teaspoon cumin
  • ⅛ teaspoon sea salt

Method

  1. Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Place in a tupperware and into the refrigerator to chill.
  2. Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.
  3. Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.
  4. Pour dressing over couscous mixture and mix.

Notes

*Depending on how much you like lime, start with the juice from 1 and then go up from there. We used the juice from 2!