Mango, bell peppers, and black beans combine with whole-wheat couscous in this Caribbean-inspired grain salad. The ginger-lime dressing has a touch of cayenne pepper and provides just the right amount of zing!
Nutrition per serving may change if servings are adjusted.
¼ cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons canola oil
1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1¼ cups water
1 cup whole-wheat couscous
1 (15 ounce) can black beans, rinsed and drained
2 cups coarsely shredded fresh spinach
1 medium red bell pepper, seeded and coarsely chopped
1 medium mango, peeled, seeded, and chopped
¼ cup thinly sliced scallions
For dressing, whisk together cilantro, lime juice, oil, ginger, salt, and cayenne pepper. Set aside.
Bring the 1¼ cups water to boiling in a medium saucepan. Remove from heat. Stir in couscous; cover and let stand for 5 minutes. Fluff with a fork. Let stand at room temperature about 10 minutes or until cool.
Stir together beans, spinach, bell pepper, mango, and scallions in a large bowl. Add couscous and reserved dressing. Toss to coat. Serve immediately or cover with plastic wrap or foil and chill in the refrigerator for up to 24 hours.