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Southwestern Black Bean Couscous Salad

Lee Hersh
  • 20 minutes
  • Serves 6

INGREDIENTS

1 1/4 cups

Israeli couscous

1 1/2 cups

water

1 15 ounce can

black beans, rinsed

1 cup

sweet corn

1 cup

cherry tomatoes, fourthed

1/2

red onion, finely diced

1/2 cup

olive oil

1/4 cup

cilantro, chopped

juice from 1 to 2 limes*

1 tsp

cumin

1/8 tsp

sea salt