Black Bean and Couscous Salad

This couscous salad recipe with green onions, red peppers, corn, cilantro, and black beans boasts the Southwest tang of a lime-cumin vinaigrette.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 253 Calories

Ingredients

• salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 8 green onions, chopped
• 1 teaspoon red wine vinegar
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• 1 cup uncooked couscous
• 1 red bell pepper, seeded and chopped
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon ground cumin
• 1.25 cups chicken broth

Recipe Instructions

Step 1

Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.

Step 2

Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.

Step 3

Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.