Limey Black Bean Couscous Salad Recipe

Salads come in all shapes and sizes. We've got green salads, pasta salads, grain salads, warm salads, and fruit salads. They can be main dishes or side dishes, and if you're a salad person, you probably have your favorites whether it's for a weeknight dinner, lunches on the go, or for a potluck. This limey black bean couscous salad uses pearl couscous, also known as Israeli couscous which is a larger, rounder variety than the more common small and granular couscous. Pairing it with black beans, other vegetables, and a tangy dressing makes it a great option for many occasions since it comes together in under 15 minutes, can be made ahead, and even travels well. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I love using pearl couscous for soups and salads because it has a nutty flavor and is slightly chewy. The lime dressing comes together quickly and really makes this salad spectacular."

To make this recipe, you'll need some couscous, and there are a few different types. "I am using pearl couscous, which is also called Israeli couscous. This one comes in a regular or turmeric style. You can use either for this recipe because the turmeric flavor is very subtle. If you have Moroccan couscous, which is a much smaller shape, that works fine, as does the larger pea-size Lebanese couscous," Hahn explains. Then you'll need some black beans, red pepper, corn, cilantro, and scallions for the base of the salad.

For the dressing, pick up some olive oil, fresh limes, apple cider vinegar, garlic granules, pink Himalayan salt, cumin, and pepper. "I love using Himalayan pink salt for the majority of my cooking because it doesn't have added ingredients, but regular salt works fine here too," Hahn shares.

Our first step in this easy recipe is to cook the couscous. Follow the package instructions for the correct timing. "Even though some couscous brands recommend adding salt and oil to the cooking water, I never do this, and it always comes out great," Hahn explains. When the couscous is done, drain it and rinse it in cold water. If you do this step ahead of time, you will need to add a little olive oil to the cooked couscous to keep it from sticking.

Pull out a large bowl and add the black beans, red pepper, corn, cilantro, and scallions. "You'll need a pretty large bowl because the cooked couscous needs to go in and you'll need some room for tossing," Hahn shares.

This dressing is a snap to make and doesn't involve any equipment. In a small bowl, combine the olive oil, lime juice, apple cider vinegar, garlic granules, pink Himalayan salt, cumin, and pepper. "The dressing can be made ahead and stored in the fridge in a container with a lid. If it solidifies in the fridge, just let it sit out at room temperature for about 30 minutes," Hahn remarks.

Now, just add the cooked couscous to the large bowl along with the dressing. Toss everything together and the salad is ready to serve. The salad makes a great meal on its own but does pair well with a light soup like roasted tomato or sautéed spinach soup. "The salad will last great for a few days if kept in a sealed container in the fridge. The couscous tends to soak up the dressing, so you can revive it with a squeeze of lime or a splash of vinegar," Hahn shares.

Enjoy this versatile salad that is sure to be your new go-to meal prep salad. The limey vinaigrette can liven up other salads in your recipe collection too!