Recipe Details
Recipe provided by AllRecipes.com
Black Bean and Couscous Salad
This couscous salad recipe with green onions, red peppers, corn, cilantro, and black beans boasts the Southwest tang of a lime-cumin vinaigrette.
Makes:9 servings
Ingredients
- 1¼ cups chicken broth
- 1 cup uncooked couscous
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- ½ teaspoon ground cumin
- 2 (15 ounce) cans black beans, drained
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1 cup frozen corn kernels, thawed
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
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Directions
Prep:30 mCook:5 mReady:40 m
- Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
- Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
- Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.