Today, we show you how to make this super easy vegan black bean couscous salad that is very low in salt and tasty! Great for the summer season!
Our special low sodium products we used are:
-Pacific Organic Vegetable Broth “Low Sodium” (140mg per 1 cup)
-Eden Organic Black Beans “No Salt Added” (15mg per 1/2 cup)
*The rest of the ingredients we used are little to no sodium
Recipe
Serves: 8-10 *We doubled the recipe below in the video
Ingredients:
1 cup uncooked couscous
1 1/4 low sodium vegetable broth
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 bunch or about 8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro (parsley can be substituted)
1 cup frozen corn kernels, thawed
2 (15 ounce) cans low sodium black beans, drained and rinsed
seasonings to taste
Directions:
1. Bring the low sodium vegetable broth to a boil in a 2 quart pot or larger and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add the green onions, red pepper, cilantro, corn and beans. Toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season to taste and serve immediately or refrigerate (recommended) until ready to serve.
Eat and Enjoy!!
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