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Recipe Summary 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.Ingredients | Healthy Vegan Lunch Recipes For Work
1 cup uncooked couscous
1āĀ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
Ā½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
Ā¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Directions
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 green onions, red 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.
Info | Healthy Vegan Lunch Recipes For Work
prep:
30 mins
additional:
5 mins
total:
35 mins
Servings:
8
Yield:
8 to 10 servings
