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Black Bean, Couscous, and Pepper Salad Recipe

Crunchy and bold when raw, smoky and sweet when cooked, bell peppers are loaded with vitamins and antioxidants to help boost your immune system.

Depending on the color (red are the most nutrient-packed), one cup of these beauties can provide you with up to three times your total daily intake of Vitamin C and 100 percent of your daily requirements for Vitamin A. 

Black Bean, Couscous, and Pepper Salad

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Recipe by Nutrition WorldCourse: MainCuisine: American





    This is a simple salad using quick-cooking couscous. It can be made the night before and refrigerated until needed. The flavor will improve with age.


    • 1

      medium red bell pepper, coarsely chopped (about 1 cup)

    • ¾ cup


    • 2 tsp

      olive oil

    • ½ cup

      quick-cooking couscous

    • ½ cup

      rinsed and drained canned black beans

    • ¼ lb

      lean ham, coarsely chopped

    • ½ cup

      diced red onion

    • 2 Tbsp

      olive oil and vinegar dressing

    • several drops hot pepper sauce

    • salt and freshly ground black pepper

    • ½ cup

      chopped fresh cilantro

    • several lettuce leaves (optional)


    • Bring water and olive oil to a boil. 

    • Remove from heat, add couscous, stir, and cover with a lid. Let stand 5 minutes. 

    • Place black beans, ham, onion, and red bell pepper in a medium-sized bowl. Add the couscous. 

    • Drizzle dressing over salad. Add hot pepper sauce and salt and pepper to taste. 

    • Toss well. Sprinkle cilantro on top. 

    • To serve, arrange lettuce leaves on two plates and spoon salad onto the lettuce.

    • Nutrition Facts (per serving): Calories—391, Total Fat—9g, Saturated Fat—2g, Sodium–874mg, Carbohydrate—52g, Dietary Fiber—8g, Sugar—3g, Protein—25g

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