Black Bean, Corn and Couscous Salad

  • Yield: 12 servings

Giant pasta pearls, such as Casbah Toasted Couscous, can be used in place of plain couscous. To enhance the flavor, add a bit of grated lemon rind, minced jalapeño chile or cilantro.


1-- (10-ounce) box dry plain couscous
1-- (16-ounce) bag frozen white or yellow corn, thawed and drained
1-- (15-ounce) can black beans, rinsed and drained
4-- medium green onions, sliced (white and green parts)
1-- medium red bell pepper, finely chopped
2-- garlic cloves, minced
-- Juice of 2 lemons (1/4 cup)


  1. Prepare couscous according to package directions. To cool quickly, spread the couscous on a large baking sheet in a thin layer and let stand for 10 minutes.
  2. Combine cooled couscous, corn, beans, green onions, bell pepper and garlic in a bowl; mix gently. Add lemon juice and olive oil; toss well. Season with salt and pepper. Serves 12.

Recipe by Mary Bullen, Gibsonia, Pa.

Nutritional Info *per serving

  • Calories 190
  • Fat 6g
  • Sodium 320mg
  • Carbohydrate 30g
  • Fiber 4g
  • Protein 6g