Southwestern Black Bean Couscous Salad

One of my favorite websites to find light, healthy, easy recipes is Every recipe I have made from this site has turned into delicious meals both John Paul and i have enjoyed including the Southwestern Black Bean Couscous Salad/ I modified it ever so slightly, but, while it was still delicious, I would take away my modifications and follow Fit Foodie’s recipe … I think they had it right.
Here is what I did ….

What’s in it:

  • 1 cup Israeli orzo
  • 1.5 cups of water
  • 1 can black beans
  • 1 cup of corn
  • 1 avocado
  • 1 red onion
  • 1 carton of cherry tomatoes
  • 1/2 cup Mexican Cheese … An add an from the original recipe. I will leave it out next time. it didn’t do anything either way for the recipe.
  • Light ranch dressing. I did not have a food processor to make the recommended homemade dressing.
  • Topped with fresh cilantro

How to make it:

Boil water, add couscous and reduced heat to low simmer. Cook until couscous has absorbed all the water. Cool couscous in the refrigerator. This is the step I missed. I served this dish warm … it was far better cold. As the couscous cools, open and drain the beans and corn and slice the avocado, red onion, and cherry tomatoes. Mix all ingredients together in a large mixing bowl and top each serving with cilantro.

I enjoyed the light ranch dressing …. ranch is one of my favorite flavors, but next time, I would get a food processor and at least try to make the recommended dressing. And, I think the ranch flavor overpowered the Mexican Cheese. I thought the cheese was an excellent contribution, but could not even tell the cheese was there meaning I just added calories, not flavor … maybe topping the dish with cheese would be more effective than mixing it in with the rest of the ingredients Regardless, this dish was awesome. Perfect for a hot summer day. And, I used the left overs for lunch.