Black Bean and Couscous Salad


1 cup uncooked whole wheat couscous (or quinoa to make gluten-free, make as per regular directions)
1 1/4 cups water (or chicken stock if you’re not vegetarian for added flavour)
3 tablespoons organic extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 1/2 cups fresh or frozen organic corn kernels, thawed if frozen
2 cans organic black beans, drained and rinsed (or cook 2 cups of presoaked dried black beans)
unrefined sea salt and pepper to taste


Bring water (or chicken stock) to a boil in a small sized pot 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 refrigerate until ready to serve.

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