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Black Beans and Couscous Salad Recipe

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This recipe for Black Beans and Couscous Salad is from The Thompson Anchors 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:  
1 C. uncooked couscous
1 1/4 C. 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 and chopped
1/4 C. chopped fresh cilantro
1 C. frozen corn kernels, thawed
2 (15 oz.) cans black beans, drained
salt and pepper to taste
Directions:
Directions:
1. Bring chicken broth to a boil in a 2 qt. or larger sauce pan and stir in 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 vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
My sister in law, Pat gave me this recipe. It is so good!!!

 

 

 

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