Every summer, this Healthy Black Bean Couscous Salad makes its way onto my table—especially around the Fourth of July. It’s hearty enough to eat as a main dish but shines as a flavorful summer side. It’s light, fresh, packed with protein and fiber, and it only gets better after a night in the fridge (aka the perfect make-ahead dish).
This easy summer salad recipe is also super customizable. It’s naturally vegetarian and can be made vegan, gluten-free, or dairy-free with a few simple swaps, making it the perfect crowd-pleaser for all your summer gatherings—cookouts, potlucks, pool parties, or just a casual lunch on the porch.
Healthy Black Bean Couscous Salad Ingredients
- 1 cup uncooked pearl couscous (I like the one from Trader Joe’s)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 teaspoon red wine vinegar
- ½ teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- ¼ cup chopped fresh cilantro
- 1 cup corn (fresh or frozen)
- 2 (15 oz) cans black beans, drained and rinsed
- 1 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Stir in couscous, reduce heat, and simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Remove from heat, cover, and let sit for 5 minutes.
- Meanwhile, in a small bowl, whisk together the olive oil, lime juice (if you don’t have a lemon juicer I love this gold one!), red wine vinegar, and cumin.
- In a large mixing bowl, combine green onions, red bell pepper, cilantro, corn, and black beans. Pour in the dressing and toss to coat evenly.
- Fluff the couscous with a fork to break up any clumps, then add it to the salad. Mix well.
- Season to taste with salt and pepper.
- Serve warm or chilled. Top with crumbled feta cheese just before serving.
The couscous will absorb the broth eventually and will look fluffy just like this. Keep stirring it so it doesn’t stick!
Pro Tips
- Make it vegan: Just skip the feta or swap it for a dairy-free alternative.
- Make it gluten-free: Use quinoa instead of couscous.
- Make it ahead: This salad tastes even better the next day once the flavors have had time to meld.
Why You’ll Love This Healthy Black Bean Couscous Salad
- It’s packed with protein and fiber (thanks to the black beans).
- It travels well—no wilting greens here.
- It’s colorful, festive, and perfect for summer holidays.
- It’s endlessly adaptable based on what you have on hand.
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A fresh, easy, and crowd-pleasing recipe perfect for cookouts, BBQs, and backyard dinners this Healthy Black Bean Couscous Salad is always a hit. Don’t forget to pin it to have on hand for your next cookout or weeknight dinner!
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