If you’re searching for a vibrant, easy-to-make salad that bursts with fresh flavors and exciting textures, this Black Bean & Couscous Salad Recipe is just what your kitchen needs. It’s a delightful medley of fluffy couscous, creamy black beans, crisp red bell peppers, and zesty lime dressing—all coming together in a colorful bowl that’s as nourishing as it is irresistible. Whether you’re feeding a crowd or looking for a wholesome weeknight meal, this salad is your new go-to for effortless deliciousness.
Ingredients You’ll Need
Gathering these straightforward but flavorful ingredients is the first step to creating a salad that’s both refreshing and satisfying. Each one plays a vital role, from the tender couscous that acts as the hearty base to the bright, crunchy veggies that keep every bite exciting and fresh.
- Couscous: 1 cup uncooked couscous provides the light, fluffy grains that soak up all the tasty dressing beautifully.
- Chicken broth: 1 & 1/4 cups used to cook couscous, adding subtle savory depth without overpowering the salad.
- Extra virgin olive oil: 3 tablespoons—this healthy fat binds the flavors and gives the dressing a rich mouthfeel.
- Fresh lime juice: 2 tablespoons, for a bright, tangy kick that wakes up all the ingredients.
- Red wine vinegar: 1 teaspoon to balance the lime with a hint of sharpness and complexity.
- Ground cumin: 1/2 teaspoon introduces a gentle earthiness that perfectly complements the beans and corn.
- Green onions: 8 chopped pieces add a crisp bite and subtle oniony aroma.
- Red bell pepper: 1 chopped, seeding removed—brings sweetness and vibrant color to the mix.
- Fresh cilantro: 1/4 cup chopped, for a fresh herbaceous note that lifts the whole salad.
- Frozen corn kernels: 1 cup thawed adds bursts of sweet juiciness and a lovely pop of yellow.
- Black beans: 1 can (15-oz) drained—loaded with protein and creamy texture that makes the salad more filling.
- Salt and pepper: To taste, essential for enhancing and balancing all the flavors.
How to Make Black Bean & Couscous Salad Recipe
Step 1: Cook the Couscous
Start by bringing the chicken broth to a boil in a saucepan. Once boiling, stir in the couscous, cover the pot, and remove it from the heat. Let it stand for about 5 minutes—it will absorb the broth’s flavor and become perfectly tender and fluffy.
Step 2: Prepare the Dressing and Veggies
While the couscous is resting, take a large bowl and whisk together the olive oil, fresh lime juice, red wine vinegar, and cumin. This simple but flavorful dressing creates the perfect tangy, earthy coating for the salad. Add the chopped green onions, red bell pepper, fresh cilantro, thawed corn, and drained black beans. Toss everything gently to evenly distribute the dressing and marry the flavors.
Step 3: Combine and Season
Fluff the couscous with a fork to separate any clumps, then add it to the bowl with the dressed veggies and beans. Mix everything thoroughly until well combined. Finally, season with salt and pepper to taste. Pop the salad into the fridge until you’re ready to serve, allowing all those vibrant flavors to mingle.
How to Serve Black Bean & Couscous Salad Recipe
Garnishes
To elevate your Black Bean & Couscous Salad Recipe when serving, consider adding some fresh lime wedges, a sprinkle of crumbled feta or cotija cheese, or even a handful of chopped nuts like toasted almonds or pepitas for extra crunch. Fresh herbs like additional cilantro or chopped parsley can brighten the bowl just before eating.
Side Dishes
This salad pairs beautifully with grilled chicken, spicy shrimp, or roasted veggies for a fuller meal. It’s also fantastic alongside your favorite tortilla chips or served in lettuce wraps for a light yet satisfying lunch or dinner option.
Creative Ways to Present
For a fun twist, try stuffing the salad into pita pockets or roasted bell pepper halves for easy handheld servings. You can even serve it atop mixed greens as a layered salad bowl, making it a colorful centerpiece for any table.
Make Ahead and Storage
Storing Leftovers
This Black Bean & Couscous Salad Recipe keeps beautifully in the fridge for up to 3 days. Keep it sealed in an airtight container to preserve freshness and prevent it from absorbing other flavors in the fridge.
Freezing
Because of the fresh veggies and delicate dressing, freezing this salad is not recommended as it can alter the texture and flavor. Instead, enjoy it fresh or within a few days of preparation.
Reheating
This salad is best served cold or at room temperature. If you prefer, bring it out of the fridge 20 minutes before serving to soften the chill, but avoid microwaving to keep the textures crisp and vibrant.
FAQs
Can I make this salad vegan?
Absolutely! Simply replace the chicken broth with vegetable broth to keep this Black Bean & Couscous Salad Recipe 100% vegan without compromising any flavor.
What can I substitute for black beans?
If black beans aren’t your favorite, try using chickpeas or kidney beans. Both will add a similar creamy texture and plenty of protein while keeping the overall spirit of the salad intact.
Is this salad gluten-free?
Traditional couscous is made from wheat, which contains gluten. For a gluten-free option, substitute couscous with quinoa or millet for an equally satisfying result.
How long does the salad last in the fridge?
Stored properly in an airtight container, this salad stays fresh and delicious for up to 3 days. After that, the textures of the fresh veggies might start to soften.
Can I add protein to make it a full meal?
Definitely! Adding grilled chicken, shrimp, or even tofu cubes transforms this salad into a hearty main dish that’s perfect for lunch or dinner.
Final Thoughts
You’re going to love how easy and vibrant this Black Bean & Couscous Salad Recipe is. It’s a perfect blend of flavors and textures that doesn’t take all day to whip up but feels special enough for any occasion. Give it a try and watch how it quickly becomes a staple in your recipe rotation—your taste buds will thank you!
Print
Black Bean & Couscous Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Black Bean & Couscous Salad is a vibrant, nutrient-packed dish perfect for a light lunch or a colorful side. Featuring fluffy couscous soaked in savory chicken broth and tossed with fresh vegetables, black beans, and a zesty lime and cumin dressing, it offers a delightful mix of flavors and textures that comes together quickly and requires no cooking beyond prepping the couscous. Ideal for meal prep or potlucks, this salad is refreshing, wholesome, and easy to customize.
Ingredients
Couscous
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
Dressing and Vegetables
- 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
- 1 (15-ounce) can black beans, drained
- Salt and pepper to taste
Instructions
- Cook Couscous: Bring chicken broth to a boil in a saucepan. Stir in the couscous, cover the pot, and remove it from heat. Let it stand for 5 minutes to absorb the broth and soften.
- Prepare Dressing and Mix Vegetables: In a large bowl, whisk together olive oil, lime juice, red wine vinegar, and ground cumin until combined. Add the chopped green onions, red bell pepper, cilantro, thawed corn, and drained black beans. Toss everything to coat evenly with the dressing.
- Combine Couscous and Salad: Fluff the couscous gently with a fork to break up any clumps. Add the couscous to the bowl with the vegetables and dressing. Mix well to combine all ingredients thoroughly.
- Season and Chill: Season the salad with salt and pepper to taste. Refrigerate the salad until ready to serve to allow flavors to meld and to serve it chilled.
Notes
- For a vegan option, substitute chicken broth with vegetable broth or water.
- To enhance the flavor, allow the salad to chill for at least one hour before serving.
- You can add some diced avocado or cherry tomatoes for extra freshness.
- This salad holds well in the refrigerator for 2-3 days, making it great for meal prep.
