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Beans, Corn and Couscous Salad

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25min

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6 servings

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This vibrant and healthy salad combines the flavors of beans, corn, and couscous with fresh herbs and a zesty lemon dressing. It's a perfect side dish or light lunch that's packed with protein and fiber. This easy-to-make salad is vegan-friendly and can be enjoyed year-round using canned or frozen ingredients.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
3 g
Allergen Content

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Ingredients

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Steps

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1
Cook couscous

Bring 1 1/4 cups of water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes.

2
Fluff couscous

Fluff the cooked couscous with a fork and transfer to a large bowl. Set aside to cool.

3
Drain and rinse beans and corn

Drain and rinse the canned black beans and corn kernels. Add them to the bowl with couscous.

4
Prepare vegetables

Halve the cherry tomatoes. Finely chop the red onion and parsley. Mince the garlic. Add everything to the bowl.

5
Make dressing

In a small bowl, whisk together olive oil, lemon juice, salt and pepper.

6
Mix salad

Pour the dressing over the couscous mixture. Toss well to combine all ingredients. Taste and adjust seasoning if needed.

7
Serve

Serve the salad at room temperature or chilled. Store leftovers in the refrigerator for up to 3 days.

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