Sunday, July 11, 2010

Black Bean and Couscous Salad

  • I have been wanting to make this for a while and finally did.  I LOVED it!  This is also a great vegetarian dish.  Enjoy!

  • 1 cup uncooked whole grain couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 (15 ounce) can of whole corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

  • Directions
  1. Bring 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.
  2. In a large bowl, whisk together the olive oil, lime juice, and vinegar. 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 the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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