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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Black Bean and Couscous Salad Recipe

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This recipe for Black Bean and Couscous Salad is from The Yandrick Family Cookbook Project, 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:  
1 1/4 cups vegetable broth
1 cup uncooked couscous
3 T. olive oil
2 T. fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
Directions:
Directions:
Bring broth to a boil. Stir in couscous. Cover the pot and remove from heat. Let sit for 5 minutes. Meanwhile, in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, bell pepper, cilantro, corn, beans and toss to coat. Fluff the couscous, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and chill.

 

 

 

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