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Black Bean and Couscous Salad

Greg - adapted from a recipe on food.com
5 from 1 vote
Print Recipe
Prep Time 1 hour 30 minutes
Servings 10

Equipment

  • 2 Quart sauce pan
  • Mixing bowl, very large

Ingredients
  

  • 1 c Couscous unkooked
  • 1 1/4 c Chicken broth ~14.5 oz can
  • 3 T Olive oil extra virgin
  • 2 T Lime juice fresh
  • 1 t Red wine vinegar
  • 1/2 t Cumin ground
  • 8 Green onions chopped
  • 1 Bell pepper red, chopped
  • 1/4 c Cilantro fresh, chopped
  • 1 c Corn kernels frozen
  • 2 cans Black beans ~15 oz cans, drained
  • Salt & Pepper

Instructions
 

  • Bring broth to a boil in sauce pan
  • Stir in couscous
  • Cover, remove from heat, let stand 5 minutes
  • Emulsify by whisking together olive oil, lime juice, vinegar, and cumin in mixing bowl
  • Add green onions, red pepper, cilantro, corn, and beans; toss to coat
  • Fluff couscous well, breaking up any chunks
  • Add to the bowl and mix well
  • Season with salt & pepper to taste
  • Serve immediately or chill in refrigerator until ready to serve