by 
This Black Bean and Pearl Couscous Salad is fresh, colorful, and full of bright flavor. Tender pearl couscous, black beans, crisp vegetables, and a homemade lime dressing come together in a salad that's satisfying enough for lunch or perfect as an easy side dish.
It's simple to make ahead, making it a great choice for cookouts, picnics, meal prep, or busy weeknights. Full of flavor and easy to make.
At a Glance: Filled with black beans, corn, bell peppers, and fresh cilantro. • Serves 6 • Easy to make • Perfect for meal prepping and summer potlucks.
Pearl couscous salad with veggies
Pearl couscous is a larger version of traditional couscous. But it is still very small for a pasta. It makes a perfect pasta salad and holds its shape well. Pearl couscous is sometimes called Israeli couscous and comes in white or tri colored. Either version works for this recipe.
This salad is easy to throw together and can be eaten right away or stored in the refrigerator and eaten later. Leftovers are just as delicious, which makes this perfect for meal prepping for lunches for the week.
Another salad I have with pearl couscous is this Pearl Couscous and Spinach Salad. Both are delicious.
Key ingredients
- Pearl Couscous - A larger-sized couscous. Even though couscous is a pasta, I often find it in the aisle with rice and grains at the grocery store.
- Black Beans - Rinse and drain the beans.
- Corn - I use frozen corn. No need to cook it or wait for it to thaw. Add it frozen.
- Bell Pepper - Use red, yellow, or orange.
- Green Onions - I like to use both the white and green parts of the onion.
- Cilantro - Adds flavor and brightness to the salad.
Making black bean couscous salad
- Prepare the dressing by mixing the olive oil, vinegar, lime juice, honey, and spices together in a jar.
- Place a lid on the jar and shake until combined.
- Cook the couscous in salted water until al dente.
- Drain and place hot couscous in a bowl.
- Let cool for just a few minutes and then pour on the dressing while the couscous is still hot.
- Stir and let the couscous cool. It will appear that there is too much dressing, but some will absorb into the couscous, and the rest will coat the veggies.
- When the couscous has cooled, add the beans, corn, pepper, onions, and cilantro.
- Stir until well mixed.
- Serve right away, or cover and refrigerate.
Recipe tips
- Cook the couscous to al dente. Otherwise, it may become too soft and mushy.
- Fully rinse and drain the black beans.
- Adding the dressing to the couscous while it's still hot helps prevent the couscous from sticking together.
- Serve right away or cover and refrigerate.
- Best used within 3-4 days.
Serving suggestions
More delicious pasta salads
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious Salads.
Black Bean, Corn and Couscous Salad
Ingredients
- 1 cup pearl couscous (uncooked)
Dressing
- ⅓ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Salad
- 1 can black beans (rinsed and drained, 15-ounce can)
- 1 red bell pepper (diced)
- 5-6 green onions (white and green chopped, about 1 cup)
- 1 cup frozen corn (no need to thaw)
- 1 cup cilantro (chopped)
Instructions
- Cook couscous until al dente, according to package directions.1 cup pearl couscous
Dressing
- While couscous is cooking, prepare the dressing by mixing the olive oil, vinegar, lime juice, honey, and spices together in a jar.⅓ cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, ⅛ teaspoon red pepper flakes
- Place a lid on the jar and shake until combined.
- Drain the couscous and place hot couscous in a bowl.
- Let cool for just a few minutes and then pour on the dressing while the couscous is still hot. Stir and let the couscous cool. It will appear that there is too much dressing, but some will absorb into the couscous, and the rest will coat the veggies.
Assembling the Salad
- When the couscous has cooled, add the beans, corn, pepper, onions, and cilantro. Stir until well mixed.1 can black beans, 1 red bell pepper, 5-6 green onions, 1 cup frozen corn, 1 cup cilantro
- Serve right away, or cover and refrigerate.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lisa says
I don't like cilantro unfortunately. What would be a good replacement?
Kathy Berget says
Hi Lisa,
People either love it or hate it. You could use fresh Italian (flat leaf) parsley instead of the cilantro.
Kathy