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Black Bean Couscous Salad – Match Foodie Finds

This black bean couscous salad is jam-packed with veggies and made with a scrumptious cilantro lime dressing to tie all of it collectively.

couscous salad with spoon in bowl.

Simple Couscous Salad with Black Beans

In search of a straightforward salad to make for a celebration or meal prep for the week? You’ve come to the appropriate place as a result of this black bean couscous salad is so tasty and full of tons of veggies.

It’s loaded with tons of fiber from the beans and vitamins from the veggies. This straightforward couscous salad really is ideal for therefore many events.

mediterranean couscous salad

Strive it!

Mediterranean Couscous Salad

This Mediterranean couscous salad is the right addition to any summer time meal. Serve this veggie-packed salad as a scrumptious aspect dish or a colourful principal dish.

Get Recipe

Israeli couscous in pot.

Featured Elements

  • Israeli Couscous: we love utilizing Israeli couscous as a result of it’s bigger than common couscous and has a little bit of a chew to it.
  • Corn: we used contemporary ears of corn that have been broiled for extra taste. Be at liberty to make use of canned or frozen.
  • Spices: this couscous salad has a Southwestern flare all due to chili powder and garlic powder.
  • Black Beans: black beans add fiber and protein to this salad.
  • Onion: be at liberty to make use of any form of onion.
  • Bell Pepper: a mixture of bell peppers offers this salad a pleasant crunch and further veg.
  • Cotija Cheese: each salad deserves some cheese and we’re utilizing cotija cheese!

The Dressing

The yummy cilantro lime French dressing completely makes this recipe. Right here’s what you want:

  • lime juice
  • white wine vinegar
  • hummus
  • cilantro
  • hiney
  • chili powder
  • paprika
  • salt
dressing in bowl.

Easy Directions

  1. Cook dinner and chill couscous: Convey water to a boil. Add couscous and switch the warmth to low. Cowl and let prepare dinner for 12 minutes. Switch couscous to a big plate and unfold it out. Refrigerate to sit back when you make the remainder of the salad.
  2. Season and broil corn: unfold corn out on a baking sheet and drizzle with avocado oil. Season with chili powder, garlic powder, and salt. Broil for 5-7 minutes, tossing sometimes.
  3. Mix substances: mix black beans, veggies, lime, cilantro, cheese, and chilled couscous.
  4. Make the dressing: add all of the substances for the dressing right into a Mason jar or bowl and blend to mix,
  5. Toss salad: pour the dressing over the couscous salad and toss to mix,

Newest Salad Recipes


pouring dressing on salad.

Serving Solutions

At a BBQ: serve this scrumptious black bean couscous salad as a aspect at your subsequent BBQ. Serve subsequent to grilled rooster, watermelon salad, and grilled zucchini.

Bento Field Lunch: package deal up leftovers as a bento field lunch thought!

With a protein on prime: full the meal with a protein of alternative on prime. Listed here are some concepts: baked salmon in foil, grilled shrimp, or pan-seared rooster.


Retailer leftover couscous salad in an hermetic container within the fridge for as much as 3-5 days.

couscous salad in bowl with fork.


For the Salad

  • 1.25 cups Israeli couscous
  • 1.5 cups water
  • 2 cups candy corn we used 3 ears of contemporary corn, however you should utilize thawed,frozen corn
  • 2 teaspoons avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 15 oz. can black beans drained and rinsed
  • 1.5 cups cherry tomatoes reduce into fourths
  • 1/2 small purple onion finely diced
  • 1 massive inexperienced bell pepper diced
  • 1/2 cup contemporary cilantro roughly chopped
  • 1/3 cup cotija cheese crumbled (+extra for topping)

For the Dressing

  • 3 tablespoons lime juice
  • 1.5 tablespoon white wine vinegar or rice vinegar
  • 3 cloves garlic minced
  • 3 tablespoons garlic hummus
  • 2 tablespoon contemporary cilantro chopped
  • 2 teaspoon honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 3/4 teaspoons salt


  • Convey 1.5 cups of water to a rolling boil. Add in couscous and switch to warmth to low. Cowl the pot and simmer till all water is absorbed (about 10-12 minutes). Fluff the couscous with a fork and if there isn’t any extra liquid the couscous is prepared.

  • Unfold the couscous out onto a big plate or a small platter and place the couscous into the fridge or freezer to sit back.

  • Whereas the couscous is chilling, flip the oven to broil and place the corn onto a baking sheet. Drizzle the avocado oil over the corn after which season with chili powder, garlic powder, and salt. Toss till the corn is coated and place into the oven. Broil the corn for 5-7 minutes, tossing periodically. Take away the corn from the oven when it begins to brown and caramelize.

  • Add the corn, black beans, cherry tomatoes, purple onion, bell pepper, lime zest, cilantro, cotija cheese, and cooled couscous to a big bowl and blend till mixed. Put aside.

  • Add all the substances for the dressing to a mason jar and canopy. Shake the substances collectively till mixed.

  • Pour the dressing over the couscous and different substances. Toss all of the of the substances with the dressing till every thing is coated in dressing. Prime with any extra cotija cheese and luxuriate in.

Vitamin details

Energy: 290kcal Carbohydrates: 25g Protein: 6g Fats: 19g Fiber: 5g Sugar: 3g

Pictures: pictures taken on this publish are by Ashley McGlaughlin from The Edible Perspective.

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