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Black Bean and Couscous Salad Recipe

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This recipe for Black Bean and Couscous Salad, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Hollenshead Jernigan
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. couscous, uncooked
1 1/4 c. chicken broth
3 T. extra virgin olive oil
4 T. fresh lime juice
2 tsp. red wine vinegar
1/2 tsp. ground cumin
8 green onions, chopped
1 red bell pepper, chopped
1/2 green pepper, chopped
1/4 c. fresh cilantro, chopped
1 c. frozen corn kernels, thawed
1 (15 oz.) cans black beans, drained
salt and pepper, to taste
2 chicken breasts, cooked and chopped

Directions:
Directions:
Bring chicken broth to a boil in a 2 qt. sauce pan; stir in couscous. Cover pot, remove from heat and let stand for 5 min. Whisk together olive oil, lime juice, vinegar and cumin. Add green onions, peppers, cilantro, corn, chicken and beans; toss to coat. Fluff the couscous well; add to the bowl of vegetables and mix well. Season with salt and pepper. Serve at once or refrigerate.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Marilyn is the daughter of Bobby Ray & Geneva (Andrews) Hollenshead & the granddaughter of Chester "Jake" & Velma (Beavers) Hollenshead.

 

 

 

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