Southwestern Black Bean Couscous Salad

• Vegan

• Produce

  • 1 15 oz. can Black beans
  • 1 cup Cherry tomatoes
  • 1/4 cup Cilantro
  • 1 Limes, Juice from
  • 1/2 Red onion
  • 1 cup Sweet corn

• Pasta & Grains

  • 1 1/4 cups Israeli couscous

• Baking & Spices

  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 1/2 cups Water

Found on fitfoodiefinds.com

Ingredients

• 1.25 cups Israeli couscous
• 1.5 cups water
• 1 15 oz. can black beans, rinsed
• 1 cup sweet corn
• 1 cup cherry tomatoes, fourthed
• ½ red onion, finely diced
• ½ cup olive oil
• ¼ cup cilantro, chopped
• juice from 1 to 2 limes*
• 1 teaspoon cumin
• ⅛ teaspoon sea salt

Directions

• 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.
• Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.
• Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.
• Pour dressing over couscous mixture and mix.