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Black Bean & Couscous Salad Recipe

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This recipe for Black Bean & Couscous Salad, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Vierling
Added: Thursday, August 14, 2008


1 cup uncooked Couscous
1 1/4 cup chicken broth
3 Tbsp. extra virgin olive oil
2 tbsp. fresh lime juice
1 tsp. red wine vinegar
1/2 tsp. ground cumin
8 green onions, chopped
1 red bell pepper, seeded & chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 oz) cans black beans, drained
salt & pepper to taste

(1) Bring chicken broth to a boil in a 2 quart or larger sauce pan & stir in the couscous.
Cover the pot & remove from heat. Let stand 5 minutes.

(2) In a large bowl, whisk together the olive oil, lime juice,vinegar & cumin.
Add green onions, red pepper, cilantro, corn & beans & toss to coat.

(3) Fluff the couscous well, breaking up any chunks.
Add to the bowl with the vegetables & mix well.
Season with salt & pepper to taste & serve at once or refrigerate until ready to serve.

Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is a great salad for a buffet, with interesting textures & southwest flavors, combined in one delicious salad.
Left over's store well refrigerated for several days.




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