Black Bean and Couscous Salad
Description
This couscous salad recipe with green onions, red peppers, corn, cilantro, and black beans boasts the Southwest tang of a lime-cumin vinaigrette.
Ingredients
•
1 1/4 cups chicken broth
•
1 cup uncooked couscous
•
3 tablespoons extra virgin olive oil
•
2 tablespoons fresh lime juice
•
1 teaspoon red wine vinegar
•
1/2 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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1/4 cup chopped fresh cilantro
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salt and pepper to taste
Directions
1
Gather all ingredients.
2
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.
3
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.
4
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.