Crash Test Vegetarian

Vegan to Omnivore outreach program

Black Bean and Couscous Salad

on July 13, 2011

This colorful salad is refreshing and packed with protein and vegetables.  It’s equally delicious served chilled or at room temperature.  If you like cilantro, this is a must.

I’ve been wanting to try this recipe for a while, and I wish I’d tried it sooner as it turned out to be a big hit with the hubby.  At first we both viewed the result of the recipe with concern, even suspicion.  All the worries were put to bed after the first bite of this salad.  All the ingredients came together to form a refreshing light salad. This would work well as part of a picnic or at a family dinner.

  • 1 cup uncooked couscous
  • 1 1/4 cups vegetable broth (or water and bullion)
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1/4 red onion, minced
  • 2 bell peppers, seeded and chopped (I used red)
  • 1/2 cup chopped fresh cilantro
  • 1 cup canned corn kernels, drained
  • 2 (15 ounce) cans black beans, drained
  • dash ground mustard (optional)
  • salt and pepper to tasteWhile chopping vegetables, bring 1 1/4 cups broth to a boil and stir in 1 cup couscous.  Cover and remove from heat.In a large bowl,  mix together 2 tablespoons olive oil, 4 tablespoons lime juice, 1 tablespoon red wine vinegar, 1/2 teaspoon ground cumin, and dash of ground mustard.Fluff ze couscous with a fork then mix in remaining ingredients and serve immediately or chilled.

One response to “Black Bean and Couscous Salad

  1. I am hungry!
    This looks awesome!

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