Easy Bean, Corn & Couscous Salad (Fresh Summer Side Dish)

 

 

There’s something about early summer that makes me crave color, crunch, and simple bowls of goodness — and this Bean, Corn & Couscous Salad delivers all three in the most delicious way. Packed with sweet corn, tender green beans, vibrant peas, and buttery broad beans, it’s a celebration of fresh (or frozen!) vegetables that taste like sunshine in every bite. Israeli couscous adds a lovely, chewy texture, while a bright mint‑kissed vinaigrette ties everything together with a burst of freshness.

Whether you’re firing up the BBQ, planning a picnic, or just wanting a wholesome make‑ahead dish for busy days, this salad is as easy as it is beautiful. It’s one of those recipes that works year‑round, but feels especially perfect when the garden starts to come alive. Light, colorful, and full of flavor — this is a salad you’ll find yourself making again and again.

 

I love June, its one of the nicest months of the year.  The gardens are at their best, bursting out all over with bloom on every bush.  We tend to have more sunny days than rainy days, and our BBQ goes into over-use! It is also the beginning of what I call "Salad" days.  I love salads in the warmer months.

 This Bean, Corn & Couscous salad is a salad that I really love! It's one of those salads that you can make and enjoy any time of the year, really. Its great off-season as you can use frozen veg and they work perfectly well, and its great on-season when fresh veg is at their best.   There is not much fresh veg available just yet, but  plenty of good frozen corn, peas and broad beans. All blanched quickly so they maintain all of their color and crisp freshness.

I like to slip the skins off of the broad beans. Its a bit of a faff, but so worth it, both in flavor and texture . . . not to mention color!  So brilliantly green!  There is also a nice bit of fresh mint which shines in this salad.  

Just look at all of those beautiful colors!  The dressing is a delicious one . . .  flavored with white balsamic,  lemon and Dijon mustard with a smattering of garlic and some shallots.


Altogether this is a very fine salad indeed. It goes perfectly with all of your grilled meats, fishes and poultry. I even enjoy it all on it's own!

  

INGREDIENTS NEEDED TO MAKE

BEAN, CORN & COUSCOUS SALAD 

There is nothing too out of the ordinary used in this simple salad.

For the Salad:

• 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
• 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
• 1 cup (150g) of frozen petit pois
• 1 cup (150g) of frozen broad beans
• 1 cup (145g) of frozen sweet corn
• 3 TBS chopped fresh mint
• salt and black pepper
• Baby Arugula/Rocket to serve (optional)

For the Dressing:

• 1/4 cup (60ml) extra virgin olive oil
• 2 TBS fresh lemon juice
• 2 TBS white balsamic vinegar
• 1 shallot, peeled and minced
• 1 small clove of garlic, peeled and crushed
• 1 tsp Dijon mustard

 

RECIPE NOTES

• Israeli couscous is also known as pearl couscous and is much larger than regular couscous. I love the texture of it. You could also substitute cooked wheat kernels or barley in it's place if you wished to get more fiber into your diet.
• You can use any green beans, haricot beans tend to be a bit thinner.
• I like the tenderness of the petit pois. I am not a huge fan over largish peas.
• I find my broad beans in the frozen vegetable section of the Indian section of food here in Canada. You can also use lima beans, chick peas, black eyed peas, cannellini or cooked haricot beans.
• Fresh mint is best.
• You could use another salad leaf, but I like it with the arugula.
• Extra virgin olive oil shines in salads as it has a nice peppery flavor.
• Fresh lemon juice works the best. You could use lime instead if you wanted to.
• I used white balsamic because of the color. You could also use apple cider vinegar.
• Chop your shallot really fine.
• You really want your garlic very fine as well. I often grate it so that there are not large bits of garlic for people to bite on.
• Dijon mustard gives you a nice mellow heat and sharpness without being too vinegary.

 

HOW TO MAKE BEAN, CORN & COUSCOUS SALAD

This is a really fresh and simple salad to make. Easily done and oh-so-tasty!

• Bring a pot of salted water to the boil. Blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again. (Rinsing the vegetables in cold water stops the cooking and helps to prevent them from clumping together. Do make sure you drain them really well to keep from watering down the dressing.)
• Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!) 
• Place into a salad bowl. 
• Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables. (Again, rinsing the couscous in cold water helps to stop it from overcooking and helps to rinse off any starch that might be clinging to the couscous. And again, drain well.)
• Toss in the mint and salt and pepper to taste. 
• Whisk together the dressing ingredients to combine well. (You can also shake them together in a jar with a tight fitting lid.)
• Pour this dressing over the salad. Toss to coat. (You may not need it all) 
• Spoon the salad out onto fresh rocket leaves to serve. (optional) (Rocket is also what is known as baby arugula.)

 

HINTS AND TIPS FOR SUCCESS 

Blanch just long enough for crisp‑tender veg.

A quick 2‑minute blanch keeps the peas, corn, haricot beans, and broad beans bright and fresh without losing their bite.

Slip the skins off the broad beans.

It’s a tiny bit of a faff, but removing the tough outer skins makes them far more tender, flavorful, and beautifully green — absolutely worth the extra minute or two.

Rinse everything well after cooking.

Rinsing both the blanched vegetables and the cooked couscous under cold water stops the cooking, preserves color, and prevents clumping.

Use Israeli (pearl) couscous for the best texture.

Its chewy, bead‑like texture stands up beautifully to the vegetables and vinaigrette, keeping the salad hearty rather than mushy.

Let the mint shine.

Fresh mint is one of the stars of this salad — it brings brightness and lifts all the sweet, crisp vegetables. If you have garden mint, even better!

Season lightly before dressing.

A pinch of salt and pepper tossed through the couscous and veg helps the flavors pop even before the vinaigrette goes on.

Add the dressing gradually.

You may not need the full amount — start with most of it, toss, and add more only if the salad needs it. This keeps everything fresh and balanced rather than soggy.

Serve over rocket for extra flavor.

A bed of peppery rocket (arugula) adds a lovely contrast and turns the salad into a more substantial dish. Readers have especially enjoyed it this way, even serving it with pan‑fried fish.

FREQUENTLY ASKED QUESTIONS 

CAN I USE FRESH VEGETABLES INSTEAD OF FROZEN?

Yes! The salad works beautifully with either fresh or frozen vegetables. Fresh vegetables are lovely when in season,  but the beauty of this salad is that it's also  great off‑season when made with with frozen veg.

DO I REALLY NEED TO PEEL THE BROAD BEANS?

It’s worth it. Removing the tough outer skins makes the broad beans far more tender and pleasant to eat, improving both flavor and texture

WHAT CAN I SUBSTITUTE FOR BROAD BEANS IF I CAN'T FIND THEM?

You can successfully swap in other beans such as haricot, lima, or cannellini.  I get mine in the frozen vegetable section of Indian foods at my local shops.

CAN I MAKE THIS SALAD AHEAD OF TIME?

Yes — it’s an excellent make‑ahead salad. The blanched vegetables and couscous hold their texture well, and the flavors meld nicely as it chills. Just add the dressing shortly before serving so everything stays fresh.

IS THE MINT ESSENTIAL?

The fresh mint is one of the stars of this salad — it really shines in the dish and adding brightness to all of those colorful vegetables . If you must substitute, fresh parsley or basil can work, but the flavor profile will change.

WHAT KIND OF COUSCOUS SHOULD I USE?

This recipe uses Israeli (pearl) couscous, which has a lovely chewy texture that stands up well to the vegetables.

HOW SHOULD I SERVE THIS SALAD?

This salad is excellent spooned over fresh rocket/baby arugula for a pepper contrast.  This is delicious with fish or chicken.

WHAT DOES THE DRESSING TASTE LIKE?

It’s a bright, fresh vinaigrette made with lemon, white balsamic, Dijon, garlic, and shallot — light but flavorful, and perfect for letting the vegetables shine.

 

A FEW MORE SALADS TO ENJOY 

Tis the season. I love salad season and here are a few others that we enjoy!

BACON & TOMATO PASTA SALAD - This pasta Salad is everything you love about those classic bacon‑stuffed cherry tomato bites — only now in a hearty, summer‑ready bowl. Tender fusilli is tossed with juicy cherry tomatoes, crisp celery, snappy spring onions, and plenty of smoky bacon, all wrapped in a creamy blue‑cheese‑kissed dressing that’s tangy, rich, and downright moreish . Chill it, sprinkle over extra bacon for good measure, and watch it disappear. People really enjoy this one!  Quick, easy and delicious!

LAYERED COBB SALAD - This pretty layered salad is a feast of color, crunch, and creamy indulgence — crisp iceberg lettuce tossed lightly in a bright lemon‑yogurt dressing, then stacked high with buttery avocado, ripe tomatoes, sharp spring onions, salty bacon, and cool crumbles of blue cheese. Each layer brings its own texture and richness, creating a gorgeous “tower of taste” that’s as pretty to serve as it is satisfying to eat. A fresh, modern take on a classic that feels both luxurious and wonderfully simple.

 

 

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Yield: Serves 6

Author: Marie Rayner

Bean, Corn and Couscous Salad

Prep time: 25 MinTotal time: 25 Min

Quite simply a delicious salad of corn, beans, broad beans (lima or fava will do), peas and Israeli couscous with a fresh Mint Vinaigrette Dressing!

Ingredients

For the Salad:

• 2/3 cup (115g) of Israeli Couscous, uncooked (2/3 cup)
• 1/2 pound green haricot beans, trimmed cut into 2 inch pieces
• 1 cup (150g) of frozen petit pois
• 1 cup (150g) of frozen broad beans
• 1 cup (145g) of frozen sweet corn
• 3 TBS chopped fresh mint
• salt and black pepper
• Baby Arugula/Rocket to serve (optional)

For the Dressing:

• 1/4 cup (60ml) extra virgin olive oil
• 2 TBS fresh lemon juice
• 2 TBS white balsamic vinegar
• 1 shallot, peeled and minced
• 1 small clove of garlic, peeled and crushed
• 1 tsp Dijon mustard

Instructions

1. Bring a pot of salted water to the boil. blanch the beans, peas, broad beans and corn for two minutes. Drain well. Rinse with cold water and drain again.
2. Slip the tough outer skin from the broad beans discard. (If you have chickens, give the skins to them. They love them!)
3. Place into a salad bowl.
4. Cook the couscous according to the package directions. Drain well, rinse with cold water and drain again. Tip into the bowl with the vegetables.
5. Toss in the mint and salt and pepper to taste.
6. Whisk together the dressing ingredients to combine well. Pour this dressing over the salad. Toss to coat. (You may not need it all)
7. Spoon the salad out onto fresh rocket leaves to serve. (optional)

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