Black Bean Couscous Salad with Chipotle Lime Dressing

This Black Bean Couscous Salad is packed with hearty couscous, black beans, fresh vegetables, and a delicious chipotle lime dressing. Enjoy it for meal prep or as a side dish at the vegan cookout. Vegan, Gluten-Free, Oil-Free Option.

Course Salad

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 20

Total Time 25

Servings servings

Calories 493kcal

Author Caitlin Shoemaker

Ingredients

For the Salad:

1 cup Couscous
1 ¼ cups water
2 teaspoons garlic powder
Kosher salt to taste
2 15 ounce cans black beans drained and rinsed
10 ounces diced tomatoes roma, cherry, or grape
1 red or orange bell pepper diced
1/2 bunch cilantro finely chopped
1/2 red onion fine dice

For the Dressing:

1/4 cup avocado oil
1-2 chipotle pepper in adobo finely minced
2 limes juiced (3-4 tablespoons)
1 teaspoon agave
1/2 teaspoon salt

US Customary - Metric

Instructions

Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous and garlic powder to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Make the Dressing: Add the oil to a small jar along with the chipotle pepper, lime juice, agave, and salt. Seal the jar and shake well until emulsified; set aside.
Combine: Add the black beans, tomatoes, bell pepper, cilantro, and red onion to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.

Nutrition