Best 4 Black Bean And Couscous Salad Recipes
Black Bean and Couscous Salad: A Flavorful and Nutritious Medley
Immerse yourself in a culinary journey with our tantalizing Black Bean and Couscous Salad, an explosion of flavors and textures that will delight your taste buds. This vibrant salad combines the earthy richness of black beans with the fluffy lightness of couscous, creating a symphony of tastes and textures. Tossed in a zesty dressing of tangy lemon juice, zesty cilantro, and aromatic cumin, each bite is a fiesta of flavors that will leave you craving more. Our collection of recipes offers various takes on this delightful salad, catering to diverse dietary preferences and culinary inclinations. From a classic vegetarian version to a hearty chicken-infused variant, and even a tantalizing vegan option, we have something for every palate. Additionally, we provide a gluten-free adaptation, ensuring that everyone can indulge in this delectable dish. Join us on this culinary adventure as we explore the diverse world of Black Bean and Couscous Salad, where taste and health harmoniously coexist.
BLACK BEAN AND COUSCOUS SALAD
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.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD
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!
Provided by Cooking Fox
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g
BLACK BEAN AND COUSCOUS SALAD
This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!
Provided by yooper
Categories One Dish Meal
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
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
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.
Tips:
- For the best flavor, use fresh, ripe ingredients.
- If you don't have any fresh cilantro, you can use dried cilantro instead. Just be sure to use half the amount, as dried cilantro is more concentrated.
- If you're short on time, you can use canned black beans instead of dried beans. Just be sure to rinse them well before using.
- This salad is a great make-ahead dish. You can make it up to 24 hours in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving.
- This salad is also a great way to use up leftover chicken or fish. Just add it to the salad along with the other ingredients.
Conclusion:
This black bean and couscous salad is a delicious, healthy, and easy-to-make dish that's perfect for a summer picnic or potluck. It's also a great way to use up leftover chicken or fish. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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