Couscous Black Beans Corn Feta

This couscous salad with black beans, corn, and feta is my go to for busy weeknights or potlucks when I need something bright and satisfying in minutes The combination of tender couscous and creamy feta mixed with crunchy corn and zesty onion comes together so quickly yet tastes like you spent much longer in the kitchen

I first tossed this together before a family picnic thinking it would be just a simple side but everyone ended up loving it more than any fancy main dish Since then it is in my regular rotation for all sorts of occasions

Ingredients

• Cooked couscous: adds a fluffy hearty base Opt for pearl couscous for a chewier salad but instant works well for speed
• Canned black beans: provide plant based protein and earthiness Rinse well to remove excess sodium
• Corn kernels: offer sweetness and crunch Use fresh for peak summer flavor or frozen for convenience
• Crumbled feta: brings creamy tangy bites Goat cheese is a fine sub if you prefer
• Red onion: diced for a little bite Soak briefly in water if you want less sharpness

Instructions

Cook the Couscous:

Prepare your couscous according to the package instructions Fluff with a fork when done to separate the grains and let cool to room temperature Spread on a plate if you want to cool it down quickly

Mix the Base:

In a large mixing bowl combine the cooled couscous with drained black beans and corn Break up any clumps of couscous with your fingers so all the grains are loose and ready to absorb the flavors

Add the Fresh Elements:

Stir in the diced red onion and gently fold in the crumbled feta cheese The feta should be added last to avoid over mixing which might make it too mushy in the salad

Season and Serve:

Taste and adjust with a generous squeeze of lime juice plus chopped cilantro if desired Season with a touch of salt and black pepper as needed Serve cold or at room temperature

Couscous is always my favorite part as it soaks up all the bright flavors in the bowl The first time I made this with my kids they loved measuring the couscous and fluffing it when it was done making it a true family project

Storage Tips

Keep leftovers in a sealed container in the fridge The salad keeps well for up to three days I recommend reserving a bit of extra feta and lime to add fresh before serving if you are making it ahead for a party or lunchbox

Ingredient Substitutions

If you are out of black beans try chickpeas or even kidney beans Goat cheese works if feta is not your thing For a gluten free version use cooked quinoa instead of couscous for a very similar texture and flavor

Serving Suggestions

This salad is great on its own for a light meal or as a bright side with grilled chicken salmon or anything at a barbecue Leftovers are perfect wrapped inside a tortilla or tossed over mixed greens for next day lunch I have even stuffed it into bell peppers and baked it for a heartier main dish

Cultural and Historical Notes

Couscous is a staple across North Africa but I love putting an American Mediterranean spin on it with beans and corn My family loves the mix of cultures in one bowl It is a perfect dish when you want something familiar yet a little adventurous

Seasonal Adaptations

Fresh summer corn gives the salad extra sweetness Roasted red pepper adds warm flavor in fall months Top with diced avocado for a creamy twist any time of year

Success Stories

My cousin started making this for her vegetarian friends and now her whole office requests it at every potluck Once a neighbor tried it she texted me the recipe the same day It is always the first empty bowl at family picnics

Freezer Meal Conversion

While fresh is best this salad can be frozen for up to a month Mix everything but the feta and red onion together then add those after thawing for best texture The flavor still pops when you need a quick meal from the freezer

This salad is so easy and endlessly flexible—just a little prep and you have a meal for days It is the best way to brighten up your table any time of year

Common Recipe Questions

→ Can I substitute the black beans?

Yes, chickpeas or kidney beans offer a similar texture and work well as replacements.

→ Is this salad served warm or cold?

It can be enjoyed cold or at room temperature, making it versatile for any meal.

→ How do I make this dish gluten-free?

Swap couscous for cooked quinoa or gluten-free grain blends to suit your preference.

→ What can I use instead of feta?

Crumble goat cheese or use a dairy-free cheese for a similar creamy, tangy bite.

→ How can I add more freshness?

Stir in chopped cilantro, squeeze in fresh lime juice, or add diced bell peppers if desired.