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Black Bean Couscous Salad

Thrive Carolinas / In The Kitchen  / Black Bean Couscous Salad

Black Bean Couscous Salad


  •  cups chicken broth
  • 1 cup uncooked couscous
  • 4 tablespoons olive oil
  • 2 limes, juiced and zested
  • 1 tablespoon red wine vinegar
  • 4-5 scallions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 cup frozen fire-roasted corn kernels, thawed
  • 2 (15-ounce) cans of black beans, drained
  • salt and freshly ground black pepper, to taste
    • Optional additions: 1/2 cup feta cheese, kalamata olives, and/or chikpeas


  1. While chopping the onion, herbs, and pepper, bring chicken broth to a boil in a small saucepan and stir in couscous. Remove pot from the heat and cover and let stand.
  2. Whisk together olive oil, lime juice, vinegar, and lime zest in a large bowl. Add and toss red pepper, black beans, cilantro, scallions, and fire-roasted corn. Season with salt and pepper.
  3. Using a fork, fluff couscous to break up any clumps. Incorporate with the vegetables and mix to combine. Taste for seasoning and adjust as needed. Serve immediately or refrigerate until ready to serve.
  4. Expect 10-12 servings will hold for 5-6 days.
Thrive Carolinas

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