Black Bean and Couscous Salad

As far as I’m concerned, you can never have too many go-to summer salads.  This fabulous southwestern-flavored black bean and couscous salad is a favorite of mine.  Not only is it absolutely delicious with its fresh Mexican-inspired flavors and colorful vegetables, it is quick and easy to prepare.  Did I mention that it’s healthy as well?

This salad doesn’t contain any mayonnaise which eliminates one hot-weather worry, and it goes well with anything you could possibly grill—chicken, beef, fish, veggies, etc.  It joins my orzo pasta salad with sun dried tomatoes and feta cheese as a summer salad staple.  I make both of them several times from spring to fall (not that you couldn’t enjoy either of them in the winter).

With a summer of barbecues, picnics, and pot lucks ahead of us, you need this recipe in your repertoire.  Trust me.

One year ago:  Blueberry Pudding Cake

Black Bean and Couscous Salad


  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 6 tbl. olive oil
  • 4 tbl. fresh lime juice
  • 2 tsp. red wine vinegar
  • 3/4 tsp. ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, rinsed and drained
  • salt and pepper to taste


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.

Source:  Adapted from an recipe

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