There’s something deeply satisfying about turning leftovers into a totally new, crave worthy dish. This Black Bean & Couscous Salad was one of those spur of the moment creations that came together in ten minutes with what I had in the fridge, and it turned out so good, I knew I had to share.

This salad is hearty, fresh, and full of flavor. It starts with a cup of cold, leftover couscous (yes, the kind that’s sitting in your fridge wondering what it’s still doing there), and it gets a boost from a can of organic black beans and a few choice veggies.

Black Bean and Couscous Salad:

• 1 (15oz) can organic black beans, drained and rinsed

• 1 cup grape tomatoes, halved

• 1 cup cooked couscous, cold from the fridge

• ½ red onion, finely chopped

• ½ cup sliced Kalamata olives

• 6 large radishes, halved and thinly sliced

• 1 large handful curly-leaf parsley, chopped

• Garlic salt and black pepper to taste

• A splash of red wine vinegar

• 1-2 tbsp olive oil

  
  

How to make it:

Toss everything in a large bowl, mix well, and taste for seasoning. Add more vinegar, salt, or pepper as needed. That’s it. No cooking, no fuss.

Quick tip: If you want to bulk it up or switch up the flavors, try adding some crumbled feta, diced cucumber, or a squeeze of lemon juice.

What I love most about this salad, aside from how fast it comes together, is the mix of textures. The couscous adds a soft, fluffy base; the beans bring earthiness and protein; the radishes and red onion give it that crunchy bite; and the olives and parsley wake everything up with briny and herbal notes.

It’s the kind of dish that works on its own for lunch, or as a side with grilled meats, roasted veggies, or even stuffed in a pita. Plus, it holds up well in the fridge, making it great for meal prep or next day lunches.

Simple. Fresh. Zero waste. Totally satisfying.

As Always, Happy Eating!

Jennifer