High Protein Black Bean and Corn Summer Salad (10 Minutes,
Vegan)

435  grams		tin black beans, rinsed (kidney beans also work well!)
340  grams		tin corn, rinsed
1		red onion
2		spring onions
1/3  cup		couscous (get the ‘just add water' variety for quickest results. If you have it/like it then quinoa can also be used here)
1  serving		veggie stock
2  tablespoons		olive oil
1  can		Juice of a small lemon or lime
2  teaspoons		cumin
2  teaspoons		paprika powder
2  teaspoons		chilli flakes (less can be more, so scale down if you don't want it with much of a kick)
1		clove chopped garlic (a tsp of dried is fine too, but you can omit altogether if garlic breath isn't at the top of your list)
1  tablespoon		Optional
1  ounce		Add a handful of raisins

Tip: For nutritional information on all the ingredients in High Protein Black Bean and Corn Summer Salad (10 Minutes, Vegan) just click on each ingredient name. Then adjust the serving size for any High Protein Black Bean and Corn Summer Salad (10 Minutes, Vegan) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Add boiling water to the couscous (in a large, (and suitable!) bowl) and crumble in a stock cube/tsp powder. Don’t put too much water in - the ideal water level should be just enough to cover the couscous. You can always add more as needed - it’s much harder to take away excess water again. If you’re not using the ‘just add water’ kind then follow the regular instructions. Or even if you are, just make the damn couscous!
Chop the spring and red onions into thin half slices.
Chop the garlic (if you’re having it).
Drain and rinse the beans and corn.
After 5 about five minutes the couscous should be ready, so throw in the chopped onions, beans and corn.
Add the olive oil, lemon or lime juice, cumin, paprika powder, chilli flakes and give it all good mix.
Ready!