Black Bean Couscous Salad

  By Tammy  

June 10, 2016

  • Yields: 4 Servings

Ingredients

¾ cup sodium reduced chicken stock or water

¾ cup whole-wheat couscous

½ cup no added salt canned corn or thawed frozen corn

½ cup diced green pepper

½ cup cherry tomatoes, cut in 4

1 cup canned black beans, drained and rinsed

¼ cup green onion, chopped

1 tbsp finely diced cilantro, packed

Juice of 1 lime

1 tbsp olive oil

1 tsp cumin

½ tsp black pepper

Directions

1In a small pot, bring the chicken stock or water to a boil. Turn off the heat and add the couscous. Let it sit for 5 minutes and then fluff with a fork and transfer it to a large bowl.

2Add the rest of the ingredients and toss.

3Chill for 1 hour and up to 2 days.

1Nutritional Information (1 cup/250 mL): Calories: 256 Protein: 10 g Total fat: 4 g Saturated fat: 1 g Dietary cholesterol: 0 mg Carbohydrate: 47 g Dietary fibre: 9 g Sodium: 209 mg Potassium: 451 mg

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