CHILLED BLACK BEAN COUSCOUS SALAD

Instead of making a hot meal for meatless Monday, try this refreshing, chilled black bean couscous salad with this recipe from Kim’s Cravings. Cooked couscous is tossed with veggies and beans and chilled in a vinaigrette sauce. You can make this ahead of time and refrigerate for the next day.


under 5 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Chilled Black Bean Couscous Salad

  • 2 cup uncooked couscous cooked according to package instructions and cooled

  • 1 can black beans drained and rinsed

  • 1 can whole kernel corn, drained and rinsed (or about 1.5 cups fresh or frozen corn)

  • 1 small zucchini finely diced

  • 1 large stalk celery, diced

  • 0.5 cup green onions diced (about 2)

  • 0.5 cup chopped cilantro

  • 1 small avocado, diced

  • 2 limes juiced

  • 1 cup crumbled feta cheese

  • 0.33 cup red wine vinegar

  • Salt, pepper and cumin to taste

Directions

  • Combine couscous, black beans, corn, zucchini, celery, green onion, cilantro and feta in a large bowl and toss until evenly mixed.

  • Add lime juice, vinegar, and seasonings. Stir until well mixed. Taste and adjust seasonings as needed. Chill for about an hour before serving.

Clap if you liked this recipe!
4.5 40