black bean couscous salad in white bowl

Southwestern Black Bean Couscous Salad

Make this Southwestern Black Bean Couscous Salad in under 20 minutes. It’s packed with beans, veggies, and healthy fats and makes for a great meal prep lunch idea.

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
Fat 19 Carbs 25 Protein 6
Yield 6 1x


For the Salad

  • 1.25 cups Israeli couscous
  • 1.5 cups water
  • 1 15 oz. can black beans, rinsed
  • 1 cup sweet corn
  • 1 cup cherry tomatoes, cut into fourths
  • 1/2 red onion, finely diced

For the Dressing

  • 1/2 cup olive oil
  • 1/4 cup fresh cilantro, chopped
  • juice from 1 to 2 limes*
  • 1 teaspoon ground cumin
  • 1/8 teaspoon sea salt


  1. Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Place in a tupperware and into the refrigerator to chill.
  2. Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.
  3. Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.
  4. Pour dressing over couscous mixture and mix.

Tips & Notes

  • Depending on how much you like lime, start with the juice from 1 and then go up from there. We used the juice from 2!

Nutrition Facts

Serving Size: 1/6 Calories: 290 Sugar: 3 Sodium: 52 Fat: 19 Carbohydrates: 25 Fiber: 5 Protein: 6
Author: Lee HershCategory: SaladMethod: Stove TopCuisine: Southwestern

Keywords: couscous salad

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