Recipe Perfect Couscous and three-bean salad

Couscous and three-bean salad. Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette. Reviews for: Photos of Black Bean and Couscous Salad. Some bean salads use all canned beans, but I prefer mixing in some fresh green beans and bright yellow wax beans now that it's summer.

Vibrant vegetables and the healthful combination of grains and legumes make this packable salad a complete source of protein for vegetarians. This Three Bean Salad is so flavorful. It makes a great side dish or topping, but can also be a healthy protein-packed snack, too. You can have Couscous and three-bean salad using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Couscous and three-bean salad

Prepare 1/2 cup of green beans.
You need 1/2 cup of carrots, chopped.
You need 1/2 cup of yellow pepper.
You need 1 cup of instant couscous.
You need 1 cup of broth from veggies.
Prepare 1 of green onion.
You need 2/3 cup of drained chick peas.
You need 2/3 cup of drained kidney beans.
Prepare of dressing.
Prepare 1/4 cup of olive oil, extra virgin.
It’s 1 of zest of lemon grine.
Prepare 3 tbsp of lemon juice.
It’s 1 tbsp of deijon mustard.
Prepare 1 tsp of oregano.
It’s 1 of salt and pepper to taste.

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing! Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well.

Couscous and three-bean salad instructions

Cook all veggies. Use a cup of the veggie broth over the couscous and stir. Cover with plastic and let it steam for 5 minutes. Fluff couscous with a fork..
Add all the veggies and beans and stir..
Prepare dressing by stiring all ingridents together. Pour over salad. **note. The longer the dressing sits, the more flavour. I suggest putting it in fridge for an hour before serving..

Season with salt and pepper to taste and serve at once or refrigerate until. Three bean salad was one of the first side dishes I made with my kids in the kitchen. I steamed the green beans and they drained and rinsed (and smushed some) of the kidney beans and the garbanzo beans. The dressing was made and whisked with almost only half of it spilling out of the bowl. This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette.