Spicy Black Bean, Corn and Couscous Salad

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Spicy Black Bean, Corn and Couscous Salad

 

1/2 cup black beans, soaked overnight

1 jalapeno, seeded and minced

3 cloves garlic, peeled and sliced

2 cups water

1 cup frozen corn, thawed

1 head garlic, roasted

3 tablespoons apple cider vinegar

2 tablespoons olive or canola oil

1 tablespoon lime juice

1 teaspoon sugar

2 teaspoons chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne

1 red onion, finely chopped

1 carrot, chopped

1 stalk celery, chopped

1/4 cup sliced jalapeño peppers

1 cup water

1 cup couscous

salt to taste

1/2 cup chopped cilantro

1/2 cup crushed baked corn chips

 

Place beans, one seeded and minced jalapeno, and 3 cloves of garlic in a

saucepan. Cover with about 2 cups of water. Bring to a boil, reduce heat to a

simmer and cook, partly covered, for 45 minutes to 1 hour or until beans are

done. Drain the beans.

In the same pot, mix beans with corn and cook gently for a few minutes until

corn is heated.

In a small bowl, stir together roasted garlic, vinegar, oil, lime juice, sugar,

chili powder, cumin and cayenne to form the dressing. Add dressing, onion,

carrot, celery and 1/4 cup of sliced jalapeños to black beans and corn.

In a small saucepan bring 1 cup water to a boil. Add couscous, cover, remove

from heat, and wait 5 minutes. Fluff couscous with a fork. Combine with black

bean and corn mixture. Add salt to taste (1/2 teaspoon should be enough). Top

with chopped cilantro and crushed baked corn chips, if desired, and serve.

Serves 6.