Tuesday, June 14, 2011

Beautiful Black Bean and Couscous Salad

This salad makes a very hearty lunch and fits the bill for colorful and crunchy, too.  If you have time, you could use the Dashboard Couscous method, and just add the other ingredients.  Make sure to include the zest from the lime... it really adds a punch to the flavors in this lovely salad.

Black Bean and Couscous Salad
Makes 4 servings
  • 1/4 cup whole wheat couscous
  • 1/2 cup water
  • 1 can black beans, drained and rinsed, approx. 2 cups
  • 2/3 cup corn kernels
  • 2 green onions, thinly sliced
  • 1 large tomato, diced or 1/2 cup grape tomatoes, cut in half
  • 1/2 large red bell pepper, diced
  • juice and zest from one lime
  • 2 tsp olive oil
  • 2 Tbs fresh chopped cilantro
  1. Cook couscous according to package directions or use the Dashboard Method with water, and leave till plumped and water has been absorbed. 
  2. Place couscous in large bowl.
  3. Add  beans, corn, onion, tomato, and pepper to couscous in the bowl.
  4. Drizzle olive oil over top, along with the juice and zest from the lime.
  5. Then sprinkle chopped cilantro over top, and mix all together.
  6. Divide into 4 servings and add salt and pepper to taste.  
Per serving - about 1-1/2 cups each.
Weight Watchers P+ = 5.
Calories 206; Protein 10g; Carbohydrate 37g; Fat 3g; Fibre 8g.

Mix all ingredients together in a large bowl.

If you like, add a sliced, hardboiled egg for more protein - for only 2 P+ more.


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