Black Bean and Couscous Salad |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 10 |
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It's a wonderful salad for a cookout or potluck, and leftovers keep well (it makes quite a large batch). Don't let the long ingredient list scare you off, it's actually very simple to make. For any ingredients with a range of amounts, the least amount is what I like to use, the greatest amount is what the original recipe calls for. This is a vegan-friendly recipe if veggie broth is substituted for chicken broth. Ingredients:
1 cup uncooked couscous |
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth |
2 -3 tablespoons extra virgin olive oil |
2 tablespoons fresh lime juice |
1 teaspoon red wine vinegar |
1/2 teaspoon ground cumin |
5 -8 green onions, chopped (white and green parts) |
1 grated carrot |
1 red bell pepper, seeded and chopped |
1 fresh jalapeno pepper, seeded and chopped |
1/4 cup chopped fresh cilantro |
1 cup corn kernel (fresh is best, but use what you have on hand) |
1 (15 -30 ounce) can black beans, drained |
salt and pepper, to taste |
1 (1 1/4 ounce) envelope goya salad and veggie seasoning (optional) |
Directions:
1. Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
2. Cover and remove from heat.
3. Allow to stand for 5 minutes.
4. In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
5. Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
6. Toss to coat.
7. Fluff the couscous with a fork.
8. Add to the veggie mixture, and mix well.
9. Season to taste with salt and pepper.
10. Can be served immediately, or may be chilled first.
11. For vegetarians use the vegetable broth.
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