Spanish Couscous Bean Salad

"I love the flavor of this refreshing salad. A friend gave me this recipe and I pass it along to as many people as I can. Everyone that tries it loves it. Someone told me they put some of the mixture over their fish and/or chicken."
 
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Ready In:
20mins
Ingredients:
13
Yields:
4 cups
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ingredients

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directions

  • Prepare couscous according to recipe, but omit the salt.
  • Bring water to a boil over high heat; remove from heat, add couscous, stir and cover.
  • Let stand for 5 minutes.
  • Fluff with fork.
  • Cook frozen corn in microwave till slightly tender, drain and chill.
  • Rinse and drain the black beans.
  • Rinse and chop tomato, pepper, garlic, green onion, cilantro and parsley, set aside.
  • In a bowl, combine chopped vegetables with beans, corn, black pepper, lime juice, cumin and couscous, toss well and refrigerate for at least 30 minutes before serving.

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Reviews

  1. This was a very nice salad, served for lunch. The flavors were wonderful and they worked well with the main ingredients of vegetables and couscous. I followed the directions with the exception of a dash of cayenne pepper. I used cherry tomatoes cut in half, and that added to the visual appeal of this dish. Thanks so much for sharing this zesty salad recipe.
     
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