- Place 1½ cups cooked whole-grain couscous into a serving bowl.
- Add 1 (15-ounce) can rinsed black beans, 1 cup halved cherry tomatoes, 2 tablespoons minced fresh chives or green onions, 1 tablespoons minced cilantro, 1 small cored, seeded and minced jalapeno pepper. Stir together.
- In a jar with a lid shake together 1 tablespoon low-sodium tomato juice, 1 teaspoon olive oil, and 1/8 teaspoon black pepper. Mix well. Pour over the salad and gently toss.
Makes 4 servings.