A southwestern-inspired couscous salad loaded with black beans, corn, and fresh vegetables, tossed in a zesty lime dressing.
Ingredients
Scale
1 cup couscous
1 cup vegetable broth or water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
1 avocado, diced
1/4 cup fresh cilantro, chopped
2 tablespoons pumpkin seeds (optional)
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Bring broth or water to boil. Stir in couscous, cover, remove from heat, and let sit 5 minutes. Fluff.
- Dice bell peppers, halve cherry tomatoes, chop onion, and mince jalapeño.
- Rinse and drain black beans.
- Whisk olive oil, lime juice, cumin, smoked paprika, cayenne, salt, and pepper for dressing.
- Combine couscous, beans, corn, and vegetables. Toss with dressing.
- Fold in avocado and cilantro; sprinkle pumpkin seeds if desired.
- Let rest 10 minutes before serving.