Editors' Pick
Black Bean and Couscous Salad
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 cup uncooked couscous
- 1 1⁄4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1⁄4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper
directions
- 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.
- 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.
- 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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Reviews
-
Truly original and truly delicious. This is one of the most colorful salads I have ever eaten. The glistening black beans looked great against the creamy white of the couscous, offset by the brilliant red of the pepper and the dark green of the cilantro. The yellow of the corn really stand out next to the beans. I only used one can of beans and this was a huge salad. It went quickly, it really complements the taste of grilled meat! Thanks Yooper, this is a winner!
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Tweaks
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This one's a keeper! So, I had to make some tweaks and substitutions (as you do); our frozen corn was sadly suffering from a bad case of freezer burn, so I used a can of canned white corn instead. No green onions, so I subbed about a 1/4 cup of chopped white onions. No red wine vinegar so I used white wine vinegar. No chicken broth, but beef broth also works in a pinch. Also, I LOVE spices, so I doubled the cumin (honestly 1/2 tsp isn't nearly enough for all of the flavors in this recipe, IMHO), and also added 1 tsp. of garam masala (essentially curry powder) as well. At the end, I added some cracked black pepper and saffron finishing salt (from Salts of the Earth: http://www.salts-of-the-earth.com/). DELICIOUS. <br/><br/>The amount of vinegar gives this dish just enough tang, along with the onions and the lime juice, and it's fantastic as an entree for a summer day with a nice glass of white or rose wine. Bon appetit! :)
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I have made this couscous salad twice before, and both times my husband and our dinner guests were blown away by how fresh and delicious it was. I love that you can add slight variations to the types of veggies based on what you have on hand, i.e. red onion instead of green, or adding jalapenos. One change I made that I thought added great flavor was to put about 1/4 cup of chopped veggies (onion, pepper, jalapeno) into the broth while it was boiling. Added a great flavor to the couscous itself!<br/><br/>Last night I made this salad with Cilantro Chicken by Denise! (Recipe #26727), and my husband said, "You know I love your cooking, so you've got to know what it means when I say this is one the best meals you've ever made." Can you ask for a better compliment, especially on a meal that was fairly simple?? :D :D
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!