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!”

Ingredients

  • 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

Directions

  • 1For dressing, whisk together cilantro, lime juice, oil, ginger, salt, and cayenne pepper. Set aside.
  • 2Bring 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.
  • 3Stir 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.