Wednesday, August 20, 2008
BLACK BEAN & COUSCOUS SALAD
1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. 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
Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in 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. 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.
Makes about nine cups.
Notes: I use crockpot beans that I've previously cooked and frozen, sometimes use water in place of broth, and throw in some extra cilantro, lime and cumin. I've made it with quinoa in place of the couscous, which I actually like better.
Linked up at: Eat at Home Ingredient Spotlight - beans
Photo notes: The salad pictured used yellow bell peppers instead of red because we already had some on hand. Not as colorful, but just as tasty.