Black Bean Corn and Couscous Salad
This salad can be made ahead of time and be ready when you are to enjoy a hearty and flavorful meal.
Ingredients
- 1 can black beans - drained
- 1 cup frozen corn - thawed
- 10 cherry tomatoes - halved
- 1/2 green, orange or yellow bell pepper - diced
- 1/4 cup cilantro - chopped
- 2 cups cooked couscous
- 1/4 cup rice wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic - minced
- to taste black pepper
- 1/2 head Romaine lettuce - cut into ribbons or chopped
Instructions
- In a large bow, combine beans, corn, tomatoes, bell pepper, coriander and couscous.
- In a small bowl, or jar, mix the vinegar, mustard, garlic and black pepper to make the dressing.
- Pour the dressing over the salad and toss thoroughly.
- On a serving plate spread out the romaine lettuce and top with salad.
Notes
Substitutions:
- Quinoa instead of couscous
- Fresh parsley and basil instead of coriander
- For a sharper taste use balsamic vinegar instead of rice wine vinegar
Nutrition
Calories: 423kcalCarbohydrates: 72.5gProtein: 19.3gFat: 2.3gSodium: 404.2mg