Black Bean and Couscous Salad

Steps on how to prepare a Black Bean and Couscous Salad recipe

Time

15 minutes

Servings

1

Calories

226.7

    Ingredients

  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper

    How to make it

  1. 1. STEP

    Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.

  2. 2. STEP

    Cover the pot and remove from heat.

  3. 3. STEP

    Let stand for 5 minutes.

  4. 4. STEP

    In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.

  5. 5. STEP

    Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

  6. 6. STEP

    Fluff the couscous well, breaking up any chunks.

  7. 7. STEP

    Add to the bowl with the vegetables and mix well.

  8. 8. STEP

    Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

    Ingredients

  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper

    Tags

    GRAINS

    BLACK BEANS

    BEANS

    VEGETABLE

    SOUTHWESTERN U.S.

    LOW CHOLESTEROL

    HEALTHY

    POTLUCK

    < 15 MINS

    REFRIGERATOR

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