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This Black Bean Couscous Salad is full of hearty couscous, black beans, contemporary greens, and a scrumptious chipotle lime dressing. Get pleasure from it for meal prep or as a facet dish on the vegan cookout. Vegan, Gluten-Free, Oil-Free Choice.
This Black Bean Couscous Salad tosses hearty couscous, protein-packed black beans, and refreshing greens in probably the most scrumptious chipotle lime dressing. Able to eat in lower than half-hour, it’s the right last-minute facet dish for a vegan cookout or a Tex-Mex-inspired lunch!
Desk of Contents
An Straightforward Solution to Eat The Rainbow
This Black Bean Couscous Salad with Chipotle Lime Dressing is sort of a mash-up of this Southwest Quinoa Salad and this Tex-Mex Black Bean Salad, however options an unlikely ingredient: couscous!
I’m all about utilizing quinoa, macaroni, rice, or farro in veggie salads, however switching up the standard gamers for bouncy, chewy, and lightweight couscous makes this Tex-Mex salad really feel further particular. Plus it’s able to eat after solely 7 minutes of soaking time!Â
The couscous is tossed with canned black beans, contemporary and juicy greens, and a smoky-zesty dressing, loading each chunk with plant-based protein and scrumptious flavors. Get pleasure from it for meal prep or deliver it with you to a cookout, picnic, or BBQ.
Components for Black Bean and Couscous Salad
This straightforward Tex-Mex salad requires a handful of pantry staples and contemporary greens. Right here’s what you’ll want:
- Couscous: Whereas traditional Tex-Mex salads are made with white rice or quinoa, I opted for couscous as a result of it’s straightforward to prepare dinner and tastes tremendous mild and fluffy. Go for small (Moroccan), medium, or massive (pearl or Israeli) couscous, relying on whether or not you want a lighter or heartier chunk.
- Black beans: You’ll want two cans of canned black beans or 3/4 cup of dried black beans cooked contemporary.
- Tomatoes: Be happy to make use of sliced Roma, cherry, or grape tomatoes.
- Bell peppers: Any shade of bell pepper will do! I like utilizing pink or orange bell peppers, however yellow and inexperienced bell peppers work simply as effectively.
- Pink onion: It provides a pop of onion-y sweetness. If uncooked pink onion is just too robust for you, soak the items in chilly water for about 10 minutes earlier than squeezing out the surplus water and including them to the salad.
- Chipotle pepper in adobo: It’s a must have for the smoky, tangy, and considerably spicy flavors within the dressing. You’ll find canned chipotle peppers in adobo sauce within the worldwide aisle of most grocery shops or in Latin markets. Save the leftover peppers and sauce for a batch of this Chipotle Black Bean Chili or this versatile Vegan Chipotle Mayo.
- Lime juice: Choose up a few limes and juice them your self for a vibrant pop of citrusy taste. Be happy to zest one or each of the limes to make the dressing further zesty.
- Agave: Only a drizzle will assist stability the daring flavors within the chipotle lime dressing. You need to use maple syrup instead, however the dressing will style barely completely different.
The way to Make This Black Bean Couscous Salad
- Add the couscous, garlic powder, and a pinch of salt to a big bowl. Pour boiling water over prime, stir effectively, and cowl with a lid. Fluff the cooked couscous after a couple of minutes, then put aside.
- Add the oil, chipotle pepper, lime juice, agave, and salt to a small jar. Seal with a lid and shake the jar to emulsify the dressing. Put aside.
- Add the black beans, tomatoes, bell pepper, cilantro, and pink onion to the bowl with the couscous. Drizzle the dressing over prime and toss to coat.
- Serve the salad straight away or refrigerate till chilled.
Caitlin’s Cooking Ideas
- The way to prepare dinner good couscous: Not like pasta or complete grains, couscous is greatest when it’s steamed somewhat than boiled in water. Both pour boiling water over the couscous in a bowl or add the couscous to a pot of boiling water on the range (instantly taking it off the warmth). You’ll know the couscous is cooked completely when the entire water is absorbed and it’s tremendous fluffy.Â
- Make the weather forward of time: It can save you a bunch of time right here by making the dressing 4 days prematurely, cooking the couscous as much as 2 days prematurely, and chopping the veggies 1 or 2 days prematurely. Retailer all the pieces in separate containers within the fridge, then toss them collectively proper earlier than serving!
- Let it chill: If in case you have a few hours to spare, I extremely suggest letting the salad chill within the fridge. This offers the flavors from the veggies and dressing time to soak into the beans and couscous, making each chunk over-the-top scrumptious.
Serving Ideas
Black bean and couscous salad is ideal for meal prep, not solely as a result of it’s straightforward to make forward of time but in addition as a result of it is going to hold you full all afternoon. Get pleasure from it as a balanced and lightweight lunch all through the week, both by itself or paired with tortilla chips for scooping or a couple of of those Oven Baked Refried Bean Taquitos.
Internet hosting a summer season cookout? Ensure that this salad is on the menu! Its smoky and zesty flavors make it a scrumptious facet dish to pair with this Vegan Macaroni Salad, these Mushroom Veggie Burgers, and this Crunchy Broccoli Salad.
If you happen to’re searching for extra vegan Tex-Mex recipes, you’ll additionally love this Vegan Taco Casserole, this Vegan Taco Pasta Salad, and this Creamy Inexperienced Enchilada Casserole!
The way to Retailer Couscous Salad
Switch the leftover couscous salad to an hermetic container and retailer it within the fridge for as much as 5 days. Get pleasure from it straight out of the fridge or permit it to return to room temperature earlier than serving.
Freezing just isn’t really helpful.
Substitutions and Variations
- Couscous Substitution: Use cooked orzo, ditalini pasta, or quinoa as an alternative of couscous.
- Black Bean Substitution: I like utilizing black beans or pinto beans for a Tex-Mex really feel. If you happen to don’t have both, you should utilize chickpeas or another canned bean you may have at residence.
- Oil-Free Choice: Use my Creamy Cilantro Dressing as an alternative of the chipotle lime dressing.Â
- Extra Combine-In Concepts: Add avocado for wholesome fat, stir a dollop of vegan mayonnaise or yogurt into the dressing to make it creamy, or add further greens, like corn kernels, pickled jalapenos, chopped child spinach, or diced cucumbers.
Recipe FAQs
Couscous is a really small North African pasta created from semolina flour.
Sure! After soaking 3/4 cup of dry black beans in water in a single day, add them to a pot the subsequent day and canopy them with contemporary water. Warmth to a boil and simmer the beans till tender.
I like to recommend serving the salad both chilled or at room temperature to expertise the refreshing and zesty flavors in all their glory.
Get pleasure from! If you happen to make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you might go away a remark under with a recipe score! Thanks for the assist 😊
For the Salad:
- 1 cup Couscous
- 1 ¼ cups water
- 2 teaspoons garlic powder
- Kosher salt to style
- 2 15 ounce cans black beans drained and rinsed
- 10 ounces diced tomatoes roma, cherry, or grape
- 1 pink or orange bell pepper diced
- 1/2 bunch cilantro finely chopped
- 1/2 pink onion advantageous cube
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Cook dinner the Couscous: Carry the water to a boil on the stovetop or in an electrical kettle. Add the couscous and garlic powder to a big bowl with a pinch of salt and pour the boiling water over it; combine effectively, then cowl with a plate or lid and let sit for 7 minutes. Fluff with a fork and put aside. (Word: if you’re warming the water on the stovetop, you’ll be able to take away it from the warmth and add the couscous on to the pot)
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Make the Dressing: Add the oil to a small jar together with the chipotle pepper, lime juice, agave, and salt. Seal the jar and shake effectively till emulsified; put aside.
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Mix: Add the black beans, tomatoes, bell pepper, cilantro, and pink onion to the bowl with the couscous. Pour the dressing over the salad and toss effectively till all the pieces is mixed.
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Serve & Retailer: Get pleasure from instantly; if making for meal prep, switch the salad into particular person mason jars and retailer within the fridge. Leftovers will hold within the fridge for as much as 5 days.
Energy: 493kcalCarbohydrates: 75gProtein: 18gFats: 15gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 311mgPotassium: 769mgFiber: 16gSugar: 6gVitamin A: 1056IUVitamin C: 56mgCalcium: 85mgIron: 4mg
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