Black Bean and Couscous Salad

Name: Black Bean and Couscous Salad
Prep time: 30 min
Yield: 8
Ingredients: 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

⏱️ Ready in 30 min 🥄 Prep 30 min 👥 8 servings 👁️ 9 views

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.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 30 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 253

% Daily Value*

Total Fat 5.8g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 415mg 18%

Total Carbohydrate 41.1g 15%

Dietary Fiber 9.7g 35%

Total Sugars 1.7g

Protein 10.3g 21%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.