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Southwest Black Bean and Couscous Salad

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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
40 min
SERVINGS
9 servings
Lunch Tex-Mex
Southwest Black Bean and Couscous Salad
Ingredients
  • 1 1/4 cups chicken broth
  • 1 cup uncooked couscous
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 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
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
Instructions
1
Heat the broth in a 2-quart or larger saucepan over high heat until it reaches a rolling boil. Introduce the couscous into the pot and cover it with a lid, then take the saucepan off the heat source. Allow the mixture to rest for 5 minutes.
2
Combine olive oil, lime juice, vinegar, and cumin in a large mixing container. Incorporate the beans, green onions, red bell pepper, corn, and cilantro into the bowl; mix thoroughly to coat all ingredients.
3
Separately, fluff the couscous by gently breaking up any clumps. Then, combine it with the vegetables in the bowl and mix everything together until well combined. Add a pinch of salt and pepper to taste, then serve immediately or refrigerate until you're ready to eat.