Black Bean Couscous Salad Recipe

BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Salad     100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients: 12

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Calories253 calories
Carbohydrate41.1 g
Fat5.8 g
Fiber9.7 g
Protein10.3 g
SaturatedFat0.8 g
Sodium414.7 mg
Sugar1.7 g

Steps:

  • 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.


BLACK BEAN AND COUSCOUS SALAD



Black Bean and Couscous Salad image

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Recipe From food.com

Provided by yooper

Categories     One Dish Meal

Time 15m

Yield 10 serving(s)

Number Of Ingredients: 12

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon 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, drained
salt and pepper

Steps:

  • 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.


COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN



Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients: 10

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced
Calories432 g
Fat15 g
Fiber10 g
Protein14 g

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
  • Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
  • Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.


BLACK BEAN AND COUSCOUS SALAD



BLACK BEAN AND COUSCOUS SALAD image

Recipe From epicurious.com

Categories     Salad     Bean     Side     No-Cook     Sauté     Vegetarian

Yield 8

Number Of Ingredients: 12

1 cup uncooked couscous
1 1/4 cups chicken broth
3 TBL extra virgin olive oil
2 TBL lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green onions chopped
1 red bell pepper chopped
1/4 cup fresh cilantro chopped
1 cup frozen corn kernels thawed
2 15 oz cans black beans, rinsed and drained
salt and pepper to taste

Steps:

  • Bring chicken broth to a boil in a 2 at 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 the green onions, red pepper, cilantro, corn and beans, and toss to coat. Fluff the couscous well, braking 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 refrigerated until ready to serve.


BLACK BEAN AND COUSCOUS SALAD



BLACK BEAN AND COUSCOUS SALAD image

Recipe From epicurious.com

Categories     Bean

Number Of Ingredients: 12

1 cup(s) uncooked couscous
1 1/4 cup(s) chicken broth *
9 Tbsp. EVOO
6 Tbsp. fresh lime juice
3 tsp. red wine vinegar
1 1/2 tsp. ground cumin
8 chopped green onion (optional)
1 chopped red bell pepper
1/4 cup(s) chopped fresh cilantro
1 cup(s) thawed frozen corn kernels
2 can(s) drained and rinsed black beans (15 oz.)
salt and pepper (to taste)

Steps:

  • 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.


COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Recipe From allrecipes.com

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients: 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped
Calories340.3 calories
Carbohydrate51.1 g
Cholesterol19.7 mg
Fat8 g
Fiber7 g
Protein17 g
SaturatedFat1.4 g
Sodium429 mg
Sugar3.6 g

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.




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