Vegetarian

Mexican Couscous Salad with Black Beans and Corn takes several minutes to prepare.

Mexican Couscous Salad with Black Beans and Corn takes several minutes to cook.

Mexican Couscous Salad with Black Beans and Corn makes 2 servings.

The ingredients for Mexican Couscous Salad with Black Beans and Corn are:

?? cup whole wheat couscous (?? of 7.6 oz box)
1 (15 oz) can black beans, rinsed and drained
?? medium red onion, diced
?? medium red bell pepper, diced
1 cup frozen whole kernel corn, thawed
2 tablespoons chopped cilantro
?? cup cider vinegar
1?? teaspoons Dijon mustard
?? teaspoon ground cumin
1 clove garlic, minced
?? teaspoon salt
?? teaspoon black pepper
?? cup olive oil

Here is how you make Mexican Couscous Salad with Black Beans and Corn:

Cook couscous according to packageinstructions. In large bowl, combine couscous,black beans, red onion, bell pepper, corn andcilantro. In a small bowl, combine vinegar,mustard, cumin, garlic, salt and pepper, stirringwith a whisk. Slowly whisk in olive oil untilsmooth. Pour over couscous mixture; toss tocoat. Let stand at least 30 minutes beforeserving.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Mexican Couscous Salad with Black Beans and Corn is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 824.5

• Total Fat: 30.3 g
• Cholesterol: 0.0 mg
• Sodium: 99.0 mg
• Total Carbs: 118.1 g
• Dietary Fiber: 23.2 g
• Protein: 29.3 g