Black Bean Couscous Salad

Delight in the flavors of the Southwest with this zesty and nutritious Couscous Salad. Loaded with black beans, fresh vegetables, and a tangy cilantro-lime dressing, it’s perfect for gatherings or a quick weeknight meal.

Ingredients:

For the Salad:

• 1 1/4 cups of Israeli couscous
• 1 1/2 cups of water
• 2 cups of sweet corn (fresh or frozen)
• 2 tsp of avocado oil
• 1 tsp of chili powder
• 1 tsp of garlic powder
• 1/4 tsp of salt
• 15 oz. can of black beans, drained and rinsed
• 1 1/2 cups of cherry tomatoes, quartered
• 1/2 small red onion, finely diced
• 1 large green bell pepper, diced
• 1/2 cup of fresh cilantro, roughly chopped
• 1/3 cup of crumbled cotija cheese (plus extra for topping)

For the Cilantro-Lime Drizzle:

• 3 tbsp of lime juice
• 1 1/2 tbsp of white wine vinegar or rice vinegar
• 3 cloves of garlic, minced
• 3 tbsp of garlic hummus
• 2 tbsp of fresh cilantro, chopped
• 2 tsp of honey
• 1/2 tsp of chili powder
• 1/4 tsp of paprika
• 3/4 tsp of salt

Instructions:

1. Cook the Couscous: In a saucepan, bring 1 1/2 cups of water to a rolling boil. Stir in the Israeli couscous and reduce the heat to low. Cover the pot and simmer for 10-12 minutes until the couscous absorbs all the water. Fluff it with a fork and refrigerate or freeze until chilled.
2. Roast the Corn: While the couscous is cooling, preheat your oven’s broiler. Place the sweet corn on a baking sheet and drizzle it with avocado oil. Sprinkle on the chili powder, garlic powder, and salt. Toss to coat evenly. Broil the corn for 5-7 minutes, stirring occasionally, until it turns golden brown and caramelized.
3. Prepare the Salad: In a large bowl, combine the roasted corn, black beans, cherry tomatoes, red onion, bell pepper, lime zest, cilantro, and crumbled cotija cheese. Add the chilled couscous and mix everything together. Set aside.
4. Whisk the Cilantro-Lime Drizzle: In a mason jar, combine lime juice, white wine vinegar, minced garlic, garlic hummus, fresh cilantro, honey, chili powder, paprika, and salt. Cover the jar and shake vigorously until the dressing is well blended.
5. Dress and Serve: Pour the cilantro-lime dressing over the couscous salad and toss to coat all the ingredients evenly. If desired, sprinkle extra cotija cheese on top. Serve this vibrant Southwest salad and savor the delightful medley of flavors and textures.

Storage:

This delectable Southwest Couscous Salad can be stored in an airtight container in the refrigerator for 3-5 days, allowing you to enjoy its deliciousness throughout the week.

source: yellowblissroad.com