Black Bean and Couscous Salad
This couscous salad is perfect for serving at a buffet. It has a mix of different textures and tasty Southwest-style flavors all in one dish. You can keep any leftovers in the fridge, and they will stay good for a few days.
Nutrition per serving
Ingredients
1 serving
- 1 ¼ cups chicken broth
- 1 cup uncooked couscous
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- ½ tablespoon ground cumin
- 2 cans black beans, drained
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1 cup frozen corn kernels, thawed
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
Instructions
- 1
Collect and prepare all the ingredients.
- 2
Pour the broth into a saucepan (at least 2-quart size) and bring it to a boil. Add the couscous, cover the pan, and take it off the heat. Let it sit for about 5 minutes.
- 3
In a large bowl, mix together olive oil, lime juice, vinegar, and cumin. Then add the beans, chopped green onions, red bell pepper, corn, and cilantro. Toss everything well so it is evenly coated.
- 4
Use a fork to loosen the couscous and break up any lumps. Add it to the bowl with the vegetables and mix everything together. Add salt and pepper to taste. Serve right away or keep it in the fridge until ready to eat.