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Four bean salad with tri color couscous

Four Bean Salad with Tri Color Couscous

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    Oct 21, 2015   Author : admin

Posted in: RECIPE

Four-Bean Salad with Tri-Color Couscous
Wednesday, May 1, 2013 7:58
My husband loves when I make a simple bean salad with chopped Italian parsley and thinly sliced red onion. Dressed with a little salt, pepper and good quality extra virgin olive oil, it’s a tasy side dish that’s packed with protein. I made it this past weekend to serve alongside delicious grilled T-bone steaks, but decided to make it a little more robust by adding tri-color pearl couscous (also called Israeli couscous) and chopped string beans. Tip: make extra because it tastes even better the next day and the day after!  Store it covered in the refrigerator and it will stay fresh for days.  


1 can cannelini beans, rinsed and drained

1 can garbanzo beans (chick peas), rinsed and drained

1 can red kidney beans, rinsed and drained

Good handful of fresh string beans, ends trimmed and cooked until tender; chop into 2-inch pieces

1 bag of tri-color pearl couscous

About 1/4 of a red onion, thinly sliced

Chopped Italian parsley

Extra virgin olive oil

Kosher salt

Black pepper

How to:

In a large bowl, combine all of the beans, red onion and parsley. Season with salt and pepper and drizzle with a good amount of extra virgin olive oil. Mix well and set aside. While the beans are absorbing the dressing, cook the couscous according to the package directions. Drain off the water and allow to cool. While the couscous is still warm, spoon it into the bean mixture. Add a little more salt and pepper, to taste. Drizzle with a bit more olive oil. Mix well. Serve room temperature or as a cold salad.   


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