Colorful Couscous Salad
Serves: 6
  • 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
  1. Boil vegetable broth in a medium pan. Add couscous, stir, remove from heat, and cover for 5 minutes. Fluff.
  2. Combine olive oil, balsamic vinegar, cumin, salt, and pepper in a small cup.
  3. Add black beans, thawed corn, red bell pepper, cucumber, and dressing to couscous. Toss well.
Recipe by Modern Martha at