Recipes and Cooking Mexican Edamame and Couscous Salad 4.5 (4) Add your rating & review Crunchy, colorful and slightly spicy, it's nearly impossible to miss the meat in the vegetarian taco salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup cider vinegar 3 tablespoon snipped fresh cilantro 3 tablespoon olive oil 1 - 2 teaspoon chopped canned chipotle chile pepper in adobo sauce* 1 clove garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper 8 cup coarsely shredded romaine lettuce 2 cup cooked Israeli (large pearl) couscous,** whole grain small pasta, or whole grain penne pasta 10 grape tomatoes, halved 1 medium yellow sweet pepper, cut into bite-size pieces ½ cup frozen shelled sweet soybeans (edamame), cooked according to package directions ½ cup canned no-salt-added black beans, rinsed and drained 1 lime, cut into thin wedges 2 tablespoon crumbled queso fresco Directions For dressing, in a screw-top jar combine the vinegar, cilantro, oil, chile pepper, garlic, salt, and black pepper. Cover and shake well; set aside. Arrange romaine on a large serving platter. Toss couscous with 1 tablespoon of the dressing. In a small bowl combine tomatoes and sweet pepper. Arrange tomato mixture, couscous, edamame, black beans, and lime wedges on romaine. Drizzle with the remaining dressing; sprinkle with queso fresco. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. **Tip: To cook the couscous, in a small saucepan combine 1 cup water and 3/4 cup Israeli (large pearl) couscous. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Remove from heat. Let stand, covered, for 5 minutes. Rate it Print Nutrition Facts (per serving) 290 Calories 12g Fat 37g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 290 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 3mg 1% Sodium 184mg 8% Total Carbohydrate 37g 13% Total Sugars 4g Protein 10g Vitamin C 1.2mg 6% Calcium 101mg 8% Iron 3.1mg 17% Potassium 585mg 12% Folate, total 209.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.