Black Bean and Couscous Salad

[Guest guest]

Black Bean and Couscous Salad

 

 

 

 

Ingredients

 

 

 

 

 

 

1 cup uncooked couscous

 

1 1/4 cups vegetable broth

 

3 tablespoons extra virgin olive oil

 

2 tablespoons fresh lime juice

 

1 teaspoon red wine vinegar

 

1/2 teaspoon ground cumin

 

8 green onions, chopped

 

1 red bell pepper, seeded and chopped

 

1/4 cup chopped fresh cilantro

 

1 cup frozen corn kernels, thawed

 

2 (15 ounce) cans black beans, drained

 

salt and pepper to taste

 

 

 

 

Directions

 

 

 

 

 

 

1

Bring vegetable 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.

 

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.

 

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.