South of the Border Couscous Salad Vegan

Bursting with vibrant Southwestern flavors, this vegan South of the Border Couscous Salad is a colorful and wholesome dish that's perfect for lunch, dinner, or meal prep. Featuring fluffy whole wheat couscous infused with vegetable broth, it’s loaded with hearty black beans, sweet corn kernels, juicy cherry tomatoes, and crisp red bell peppers. Fresh cilantro and a zesty lime dressing tie the salad together with a refreshing tang, while creamy avocado adds richness. A hint of cumin and chili powder brings a subtle, smoky heat, with an optional kick from diced jalapeño. Ready in under 30 minutes, this protein-packed, nutrient-rich recipe is as easy to assemble as it is delicious. Serve chilled or at room temperature for a crowd-pleasing vegan salad that’s ideal for potlucks, picnics, or weekday meals!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup whole wheat couscous
• 1 cup vegetable broth
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 0.5 medium red onion, finely diced
• 0.5 cup cilantro, chopped
• 2 whole lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium avocado, diced
• 1 small optional: jalapeño, finely diced

Directions

Step 1

In a small saucepan, bring the vegetable broth to a boil.

Step 2

Remove the saucepan from heat and stir in the couscous. Cover and let it sit for 5 minutes, then fluff with a fork and set aside to cool.

Step 3

In a large mixing bowl, combine the black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro.

Step 4

In a small bowl or jar, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper to make the dressing.

Step 5

Add the cooled couscous to the mixing bowl with the vegetables and beans. Pour the dressing over the salad and toss until everything is evenly coated.

Step 6

Carefully fold in the diced avocado just before serving to avoid mashing.

Step 7

If desired, sprinkle in diced jalapeño for extra heat.

Step 8

Taste and adjust seasoning with additional lime juice, salt, or pepper if needed.

Step 9

Serve immediately, or refrigerate for 20–30 minutes to allow flavors to meld together. Enjoy!

Nutrition Facts

Serving size	(1626.0g)

Amount per serving	% Daily Value*
Calories	1343.9

Total Fat 58.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2293.7mg	0%
Total Carbohydrate 185.2g	0%
Dietary Fiber 45.4g	0%
Total Sugars 31.7g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 282.8mg	0%
Iron 13.4mg	0%
Potassium 3513.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 11.7%

Carbs: 51.6%