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Black Bean and Couscous Salad Recipe

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This recipe for Black Bean and Couscous Salad is from A Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp fresh grated lime peel
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green opinions, chopped
1 red bell pepper,seeded and chopped
1/4 cup fresh chopped cilantro
1 cup frozen corn kernels,thawed
2 cans black beans,drained
Salt and pepper to taste

Directions:
Directions:
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil,lime juice ,grated rind,vinegar and cumin. Add green onions,red pepper,cilantro,corn and beans and toss to coat.
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 onc or refridgerate until ready to serve.

Number Of Servings:
Number Of Servings:
8-10""
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great salad for buffets or family gatherings. Leftovers store well refridgerated for several days.

 

 

 

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