Vegetarian

VT Garden Couscous and Black Bean Salad is for Salad.

VT Garden Couscous and Black Bean Salad takes 10 minutes to prepare.

VT Garden Couscous and Black Bean Salad takes 5 minutes to cook.

VT Garden Couscous and Black Bean Salad makes 6 servings.

The ingredients for VT Garden Couscous and Black Bean Salad are:

1 cu. uncooked couscous
2 - 16 oz. cans black beans
1 large stalk celery, diced
1 small red bell pepper, diced
2 medium tomatoes, diced
1/2 cu. chopped green olives
1/2 cu. chopped fresh flat-leaf parsley
2 scallions, thinly sliced
2-4 Tbs. fresh lemon juice
2 Tbs. chopped fresh dill
2 Tbs. olive oil

Here is how you make VT Garden Couscous and Black Bean Salad:

Bring 2 cups water to boil. Add couscous, remove from heat and cover while prepping remaining ingredients (10-15 minutes).Prep and combine remaining ingredients and toss with couscous to combine. Add salt and freshly ground black pepper to taste.Serve chilled or at room temperature.Number of Servings: 6Recipe submitted by SparkPeople user JIMSGIRL73.

The nutritional information for VT Garden Couscous and Black Bean Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 347.6

• Total Fat: 7.8 g
• Cholesterol: 0.0 mg
• Sodium: 786.2 mg
• Total Carbs: 58.6 g
• Dietary Fiber: 14.3 g
• Protein: 16.0 g

The dietary needs meet for VT Garden Couscous and Black Bean Salad is Vegetarian