Black Bean and Couscous Salad
This couscous salad recipe is great for a buffet, with interesting textures and Southwest
Ingredients
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1 ¼ cups chicken broth
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1 cup uncooked couscous
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3 tablespoons extra virgin olive oil
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2 tablespoons fresh lime juice
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1 teaspoon red wine vinegar
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½ teaspoon ground cumin
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2 (15 ounce) cans black beans, drained
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8 green onions, chopped
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1 red bell pepper, seeded and chopped
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1 cup frozen corn kernels, thawed
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¼ cup chopped fresh cilantro
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salt and pepper to taste
Description
- Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
- Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
- Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.
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