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.

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


  • 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.

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