Lunch

Black Bean CousCous Salad is for Lunch.

Black Bean CousCous Salad takes 30 minutes to prepare.

Black Bean CousCous Salad takes 5 minutes to cook.

Black Bean CousCous Salad makes 6 servings.

The ingredients for Black Bean CousCous Salad are:

Salad
1 cup Black beans, drained and rinsed
1 cup CousCous, Garlic, as prepared
2 medium carrots, julienned or fine diced
2 medium celery stalks, chopped
2 tbsp red onion, diced
1/2 cup or 6 stalks asparagus, blanched, chopped
1 tbsp cilantro chopped
2-3 basil leaves, chopped
2-3 mint leaves, chopped, if available
1/2 oz of fresh parmesan grated in

"Dressing"
1 tbsp olive oil
1 tbsp seasoned rice vinegar

Here is how you make Black Bean CousCous Salad:

Using Roasted Garlic and Olive Oil CousCous from store, prepare as directed and allow to cool. Chop and steam 5-6 asparagus spears, blanch and cool. Prepare celery by using a peeler on the back of the stalk to remove the "stringy" portion. I used a julienne peeler to prepare both the carrots and the parmesan.Into a medium bowl add all ingredients, add couscous and asparagus once cool. Dress the salad with the olive oil and seasoned rice vinegar. For 1/2 cup the salad is WW 3 points plus.Serving Size: Makes 3 cups, or 6 1/2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user YELLOJELLOBELLY.

The nutritional information for Black Bean CousCous Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 117.7

• Total Fat: 3.7 g
• Cholesterol: 0.6 mg
• Sodium: 175.4 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 4.0 g
• Protein: 4.7 g