Description
A vibrant salad featuring pearl couscous, black beans, corn, and fresh vegetables, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup pearl couscous
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 avocado, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Instructions
- Begin by cooking the pearl couscous according to package instructions, about 8-10 minutes. Once cooked, drain and let cool.
- In a large bowl, combine the cooled couscous with black beans, corn, red bell pepper, cucumber, avocado, red onion, and cilantro. Mix gently.
- In a small bowl, whisk together minced garlic, olive oil, lemon juice, salt, and pepper until fragrant.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- For best results, serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
Make ahead for deeper flavor; swap in ingredients like chickpeas or grilled chicken for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg