Wednesday, August 4, 2010

Black Bean and Couscous Salad


2 cups uncooked couscous
1 14 ounce can chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1 tablespoon ground cumin
1 onion diced
1 Green pepper chopped
1/4 cup chopped fresh cilantro
1 15 ounce can of corn
2 (15 ounce) cans black beans, drained
salt and pepper to taste


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.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onion, green pepper, cilantro, corn and beans and 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.

Recipe from all recipes, photo by Laura Spear

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