Black bean and corn couscous salad
This Black Bean and Corn Couscous Salad features fluffy couscous combined with black beans, sweet corn, and aromatic spices, creating a nutritious dish ideal for light meals or sides. It's easy to prepare and packed with flavour, making it perfect for any occasion.
Cook time 10 min
Prep time 15 min
Ingredients:
1 cup couscous1.50 cups vegetable broth
2 onions
1 onion
1 garlic clove
1 can black beans
1 can sweet corn
2 tbsp olive oil
3 tsp lemon juice
2 tsp ground cumin
2 tsp paprika
1 tsp red pepper (spice)
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.
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!
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.
Black bean and corn couscous salad FAQ:
This recipe does not require baking, as it’s a salad made with couscous that is cooked in broth on the stovetop. The couscous absorbs the broth in about 5 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir, and add a splash of olive oil or lemon juice if it appears dry.
Yes, you can substitute quinoa for couscous. However, adjust the cooking time and liquid ratio to 1 cup of quinoa with 2 cups of vegetable broth, cooking until the quinoa is fluffy (about 15 minutes).
The onions and garlic are done sautéing when they are softened and translucent, about 5-7 minutes, but be careful not to brown them as that will alter the flavor.
Yes, you can use fresh corn. Simply cook the corn off the cob and add it to the salad in place of canned corn for a fresher taste.
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.
Nutrition per serving
2 ServingsCalories 420kcal
Protein 20g
Carbohydrates 80g
Fiber 20g
Sugar 11g
Fat 16g
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