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.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 253 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• salt and pepper to taste
• ½ teaspoon ground cumin
• 3 tablespoons extra virgin olive oil
• 1 ¼ cups chicken broth
• 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

Recipe Instructions

Step 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.

Step 2

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.

Step 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.