Black Bean And Couscous Salad
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Recipe Summary Black Bean And Couscous Salad
This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.
Ingredients | Lunch Ideas For Working Man1 cup uncooked couscous1 ¼ cups chicken broth3 tablespoons extra virgin olive oil2 tablespoons fresh lime juice1 teaspoon red wine vinegar½ teaspoon ground cumin8 green onions, chopped1 red bell pepper, seeded and chopped¼ cup chopped fresh cilantro1 cup frozen corn kernels, thawed2 (15 ounce) cans black beans, drainedsalt and pepper to tasteDirectionsBring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.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.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 once or refrigerate until ready to serve.Info | Lunch Ideas For Working Manprep:
30 mins
additional:
5 mins
total:
35 mins
Servings:
8
Yield:
8 to 10 servings
TAG : Black Bean And Couscous SaladSalad, Pasta Salad Recipes,
