I found a vegan Couscous, Black Bean, and Corn Salad recipe on VegWeb.com that was based off of a non-vegan recipe posted on Food Network. VegWeb is a great community because it shows you that a vegan/vegetarian diet doesn’t have to consist of meat substitutes and weird replacements. Sometimes it’s as simple as switching out a single ingredient.
I used tri-color couscous to make it more colorful, and I used black soy beans for the extra protein (11 grams a serving!). I also switched out the red wine vinegar for balsamic vinegar, since that’s what we had on hand, and it’s great. This is a perfect side dish or something to take to a potluck.
- 1½ cups vegetable broth
- 1 cup RiceSelect Tri-Color Couscous (uncooked)
- 1 15 oz. can Eden Organic Black Soybeans, drained and rinsed (you can use normal black beans as well)
- 1 cup frozen corn (thawed)
- 1 red bell pepper, diced
- ¾ cup cucumber, peeled, diced
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon cumin
- salt and pepper to taste
- Boil vegetable broth in a medium pan. Add couscous, stir, remove from heat, and cover for 5 minutes. Fluff.
- Combine olive oil, balsamic vinegar, cumin, salt, and pepper in a small cup.
- Add black beans, thawed corn, red bell pepper, cucumber, and dressing to couscous. Toss well.