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Cous Cous and Black Bean Salad Recipe

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This recipe for Cous Cous and Black Bean Salad, by , is from The 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!

Joan Clawson


2 cans black beans, rinsed and drained
1 box instant cous cous, prepared with chicken broth
1/2 green pepper - 1/4 inch diced
1/2 red pepper - 1/4 inch diced
1/2 yellow pepper - 1/4 inch diced
3/4 C fresh parsley - finely chopped
1/2 green onion - 1/8 inch diagonal slice

2/3 Olive oil
1/3 C sherry wine vinegar (can sub red wine vinegar)
2 cloves garlic put through press
1/2 tsp oregano
2 1/2 tsp cumin
1 1/2 tsp salt
1/4 tsp fresh ground black pepper
juice on 1 lemon

Mix all dressing items together in large bowl. Prepare cous cous with chicken broth and allow to cool. Add vegetables, beans, and cous cous to dressing. Mix well. Salad should be served at room temperature.

You can substitute veggies for what is available or what you like (cucumber, carrots, etc...)




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