Black Bean Couscous Santa Fe Salad Recipe has interesting textures, delicious southwest flavors, plus so refreshing. This salad makes a great one-dish meal full of healthful grains, try it for a great lunch bowl for work.
A quick, colorful summer side for a barbeque or Cinco de Mayo. Black Bean and Couscous Santa Fe Salad is also a great salad to take to a buffet or potluck as it can be made ahead of time and refrigerated. Everyone loves this salad recipe and always asks for the recipe – so be prepared with recipe copies.
This wonderful Black Bean and Couscous Salad Recipe recipe was shared with me by Veronica Dhanens of Battle Ground, WA.
- 2 1/4 cups water
- 1 (10-ounce) box (1 1/2 cups) couscous, uncooked
- 3 tablespoons olive oil, extra-virgin
- 2 tablespoons lime juice or lemon juice, freshly squeezed
- 1 teaspoon red wine vinegar
- 1/2 teaspoon cumin, ground
- 1 cup onions including some of the green tops, chopped (about 8 onions)
- 1 medium red, green, yellow, or orange bell peppers, seeded and chopped (about 1 14 cups)*
- 1/4 cup cilantro or parsley, chopped (your choice)
- 1 cup corn kernels, frozen
- 2 (15-ounce) bans black beans, rinsed and drained
- Salt and pepper to taste
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In a large saucepan, bring water just to a boil; stir in the uncooked couscous. Remove from heat and let stand, covered, for 5 minutes. After 5 minutes, remove from heat. Using a colander, rinse the couscous well with cold water, fluffing thoroughly with a fork to break up any chunks; set aside.
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In a large bowl, combine the olive oil, lime or lemon juice, vinegar, and cumin. Add green onions and bell pepper and cilantro or parsley; stir to combine.
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Pour the frozen corn into a colander and rise in cold water to soften slightly. Drain well and add to the bowl. Stir to mix the vegetables and the dressing mixture. Add drained black beans to the bowl.
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Add the cooked couscous, stirring to mix the couscous and vegetables together and to coat with the dressing. Season with salt and pepper to taste.
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Either serve at once or refrigerate until ready to serve.
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Makes 6 to 8 servings.
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* Mixing different colors of bell peppers make for a prettier presentation.