Main
Bean & Pearl Couscous Veg Salad
30 minServes 9Nutri-Score B€€
B
30 min
30 minBean & Pearl Couscous Veg Salad
what you need
Ingredients
great northern beans (canned, drained and rinsed)Pantry400 g- kidney beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry285 g
grape tomatoes (halved)Produce300 g- bell pepper (diced)Produce1 piece
- English cucumber (diced)Produce1 piece
avocados (diced)Produce2 pieces
red onion (half, diced)Produce1 piece
parsley (chopped)Produce15 g
feta cheese (crumbled)Dairy140 g
pearl couscous (cooked)Grains250 g
olive oilPantry80 ml
lemons (juiced)Produce2 pieces
honeyPantry21 g- balsamic vinegarPantry30 ml
garlic (cloves, grated)Produce2 pieces
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
per serving
Nutrition
334kcal
- Carbs
- 37 g
- Proteins
- 11 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Whisk
Grater
step by step
Method
- Step 1
Combine the salad ingredients
- In a large bowl, combine the drained and rinsed great northern beans and kidney beans with the drained corn.
- Add the halved grape tomatoes, diced bell pepper, diced cucumber, diced red onion and chopped parsley.
- Add the crumbled feta and the cooked pearl couscous, then gently fold in the diced avocados.
- Step 2
Make the dressing
- Whisk together the olive oil, lemon juice, balsamic vinegar and honey.
- Stir in the grated garlic cloves.
- Step 3
Dress and season the salad
- Pour the dressing over the salad and mix well.
- Season with salt and pepper to taste.
- Step 4
Rest before serving
- Let the salad sit so the flavors meld, then serve. It keeps in the fridge up to a week.