Couscous Black Beans Corn Feta (Printable Version)
A hearty mix of couscous, beans, corn, feta and red onion for a flavorful, textured bite.
# What You'll Need:
→ Salad Base
01 - 1 cup cooked couscous
02 - 1/2 cup canned black beans, drained
03 - 1/2 cup corn kernels
04 - 1/3 cup crumbled feta cheese
05 - 1/4 medium red onion, diced
# Steps to Follow:
01 - Place cooked couscous, black beans, corn kernels, crumbled feta, and diced red onion in a large bowl. Gently mix with a fork until evenly combined.
# Additional Tips::
01 -
- Quick prep and cook with just a 20 minute total time
- Naturally high in protein and fiber from black beans and couscous
- You can use pantry and freezer staples almost year round
- Great as a make ahead lunch or side dish for gatherings
02 -
- Vegetarian friendly and filling
- Flexible on ingredients for substitutions
- Stays fresh up to three days refrigerated
03 -
- Do not rush cooling the couscous This helps keep the salad from getting gummy
- Flavor always improves after chilling for an hour Try to resist diving in too soon
- A sprinkle of extra lime or a touch of olive oil right before serving wakes it all up