BLACK BEAN AND COUSCOUS SALAD

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I found this one on allrecipes and tweaked it a bit. 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.

Provided by Muffin Goddess

Categories     Black Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 15

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)

Steps:

  • Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
  • Cover and remove from heat.
  • Allow to stand for 5 minutes.
  • In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
  • Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
  • Toss to coat.
  • Fluff the couscous with a fork.
  • Add to the veggie mixture, and mix well.
  • Season to taste with salt and pepper.
  • Can be served immediately, or may be chilled first.
  • For vegetarians use the vegetable broth.

Nutrition Facts : Calories 217.1, Fat 4.4, SaturatedFat 0.7, Sodium 128.5, Carbohydrate 37.4, Fiber 6.3, Sugar 1.5, Protein 8.6

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