Caribbean Couscous Salad Recipe
This Caribbean Couscous Salad Recipe is a perfect taste of summer! My Cold Couscous Salad is filled with island-inspired sweet mango, creamy avocado, hearty black beans, crisp red peppers, red onion, cilantro, and finished with a bright lime-based vinaigrette dressing. This is a light, healthy and vegan meal or side dish that will have everyone asking for seconds.
For the Couscous Salad Recipe: 1 cup couscous 1 14.5 ounce canned black beans, rinsed and drained 1 red bell pepper, diced 1 mango, diced ½ red onion, diced 1 avocado, diced ½ cup cilantro, chopped For the Couscous Salad Dressing: 1 tablespoon avocado oil 1 tablespoon white wine vinegar 1 lime, juiced 1 tablespoon honey salt and pepper to taste
Cook the couscous according to package instructions. Fluff and allow to cool. In the bottom of a large mixing bowl whisk together avocado oil, white wine vinegar, lime juice, honey and salt and pepper. Put the couscous, black beans, red bell pepper, mango, red onion and cilantro in the bowl. Toss until the couscous salad recipe is well coated. When you are ready to serve the salad carefully fold in the diced avocado. Serve room temperature or chilled with an extra garnish or cilantro.
Add the avocado at the last minute to keep it from turning brown and mushy.
Store in an airtight container in the fridge for up to three days.
Calories: 342 kcal Carbohydrates: 55 g Protein: 8 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 8 g Sodium: 13 mg Potassium: 518 mg Fiber: 8 g Sugar: 14 g Vitamin A: 1708 IU Vitamin C: 68 mg Calcium: 35 mg Iron: 1 mg