Black Bean and Couscous Salad
"Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette."
Yield: 8 Servings Ready in 45 minutes
8 people trying soon
|1 cupCouscous; uncooked|
|1 1/4 cupsChicken broth|
|3 tablespoonsExtra virgin olive oil|
|2 tablespoonsLime Juice|
|1 teaspoonRed wine vinegar|
|1/2 teaspoonGround cumin|
|8 Green onions; chopped|
|1 mediumRed pepper; seeded and chopped|
|1/4 cupFresh Cilantro; chopped|
|1 cupCorn kernels; frozen, thawed|
|2 can (16 oz)Black beans; drained|
|Salt ~~amp pepper; to taste|
Black Bean and Couscous Salad Preparation
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Prep Time: 30 Minutes
Ready In: 35 Minutes
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Black Bean and Couscous Salad Reviews
I didn't have cilantro which I think would've kicked it's flavors up a bit... Overall, the fam enjoyed:)
1 years, 7 months, 3 weeks, 4 days, 5 hours, 21 minutes ago