This recipe is liked by 2 person(s). |
Black Bean and Couscous Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Allrecipes
1 cup | uncooked couscous |
1 1/4 cups | chicken 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 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.
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.
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