Black bean and corn couscous salad
Whip up a vibrant Black Bean and Corn Couscous Salad with fluffy couscous, hearty black beans, sweet corn, and a zesty citrus dressing. Perfect for a nutritious lunch or a light dinner, this recipe combines the warm notes of cumin, smoky paprika, and a hint of red pepper for a burst of flavor in every bite.
- 14 Apr 2025
- Cook time 10 min
- Prep time 15 min
- 2 Servings
- 12 Ingredients
This Black Bean and Corn Couscous Salad is a vibrant and nutritious dish that combines the robust flavors of black beans, sweet corn, and aromatic spices with fluffy couscous. Perfect as a light meal or a side dish, it's not only delicious but also quick and easy to prepare.
Ingredients:
Instructions:
- In a medium saucepan, bring the vegetable broth to a boil.
- Once boiling, remove the saucepan from heat.
- Stir in the couscous, cover the pan, and let it sit for about 5 minutes, or until the couscous has absorbed all the broth.
- Fluff the couscous with a fork and set aside.
- Finely chop the 2 small onions and set aside.
- Finely chop the medium onion and set aside.
- Mince the garlic clove.
- In a large sauté pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onions (both the small onions and the medium onion) and garlic to the pan.
- Sauté until they are softened and translucent, about 5-7 minutes. Avoid browning them.
- In a large mixing bowl, combine the cooked couscous, sautéed onions and garlic, black beans, and sweet corn.
- Mix well to ensure everything is evenly distributed.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, ground cumin, paprika, and red pepper.
- Pour the dressing over the couscous mixture and toss to coat everything evenly.
- Taste and adjust the seasonings if necessary. You can add more lemon juice, cumin, paprika, or red pepper according to your preference.
- Optionally, you can garnish with some fresh herbs like cilantro or parsley for an added burst of flavor and color.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold as a salad or a side dish. Enjoy!
Tips:
- Use fresh ingredients whenever possible for the best flavor.
- Rinse the black beans thoroughly to remove excess sodium and improve taste.
- Feel free to add other vegetables like bell peppers, tomatoes, or avocados to enhance the flavor and nutritional value.
- Let the couscous cool completely before mixing it with the other ingredients to prevent it from becoming mushy.
- Adjust the seasoning to your taste - you can add more cumin, paprika, or lemon juice based on your preference.
Enjoy your flavorful and colorful Black Bean and Corn Couscous Salad, a healthy and delightful dish suitable for any occasion. This salad is best served chilled and can be stored in the refrigerator for a few days, making it a great option for meal prepping.
| Nutrition Facts | |
|---|---|
| Serving Size | 680 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 20g | 54% |
| Sugar 11g | 11% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.51g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 80mg | 14% |
| Vitamin B1 0.50mg | 41% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 3.89mg | 24% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 200ug | 50% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 19% |
| Vitamin E 2.31mg | 15% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.57mg | 63% |
| Iron, Fe 7mg | 68% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1120mg | 33% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 1050mg | 70% |
| Zinc, Zn 2.16mg | 20% |
| Water | |
| Water 560g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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