Black Bean, Corn and Couscous Salad

  • Yield: 12 servings


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
4medium green onions, sliced (white and green parts)
1medium red bell pepper, finely chopped
2 garlic cloves, minced
Juice of 2 lemons (1/4 cup)
1/4cup extra virgin olive oil
1teaspoon salt
Coarsely ground black pepper


  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.

Recipe by Mary Bullen, Gibsonia, Pa.