Black Bean and Couscous Salad

READY IN: 25mins
Recipe by kineline

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.

Top Review by trishypie

This was very yummy. I increased the cumin to 1 tsp and added 1 tbsp of curry powder, delicious! Thank you for posting your recipe!

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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