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Black Bean and Couscous Salad
Black Bean and Couscous Salad
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Southwest couscous salad with lime-cumin vinaigrette, black beans, corn, and peppers.
Ingredients:
  • 1.25 cups chicken broth
  • 1 cup uncooked couscous
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 0.5 teaspoon ground cumin
  • 2 (15 ounce) cans black beans, drained
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cup frozen corn kernels, thawed
  • 0.25 cup chopped fresh cilantro
  • salt and pepper to taste
Instructions:
  • In a 2-quart or larger saucepan, bring broth to a boil. Add couscous, cover, remove from heat, and let it stand for 5 minutes.
  • Combine olive oil, lime juice, vinegar, and cumin in a spacious bowl. Mix in beans, green onions, red bell pepper, corn, and cilantro until evenly coated.
  • Fluff the couscous to break up any chunks, then combine it with the vegetables in the bowl. Mix well and season with salt and pepper. Serve immediately or refrigerate until ready to serve.

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