A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 tomatoes, finely chopped
1 zucchini, finely chopped
1 red bell pepper, chopped
1 cup fresh corn kernels (from 2 ears corn)
1/4 teaspoon fine sea salt
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes; fluff with a fork and transfer to a large bowl. Add pepitas, cilantro, lime juice, chili powder, black beans, tomatoes, zucchini, pepper, corn and salt, and toss to combine.
Per Serving:170 calories (25 from fat), 2.5g total fat, 20mg sodium, 31g carbohydrates, (7 g dietary fiber, 3g sugar), 16g protein.
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