Recipe by Annisette
This is a one-dish-meal: a couscous-based salad with black beans and corn, seasoned with cumin, cilantro, and lime for a Tex-Mex flair. Jalapenos are optional. Times are approximate.
Top Review by Aunt Cookie
Very good. I used kidney beans instead of black beans (I just didn't have any) and vidalias instead of red onion. Also, I didn't use the jalapenos; my garlic oil is really spicy, so this had a good amount of heat. I added a small tomato, seeded and diced, but this salad would be equally as nice without it. I'll be making this salad often in the summer. Thanks for sharing!
- 1 1⁄2 cups water
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1 cup whole wheat couscous, uncooked
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels or 1 cup fresh corn kernels
- 1⁄2 cup red onion, chopped
- 1⁄4 cup cilantro, chopped
- 1 small jalapeno pepper, seeded and diced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons garlic-flavored olive oil
Directions See How It's Made
- In medium saucepan, combine water, cumin, and salt. Bring to boil.
- Add in couscous. Stir. Return to a boil. Remove from heat, cover, and allow to stand for 5-10 minutes, or until liquid is absorbed.
- Transfer to medium bowl. Fluff with fork and allow to cool to room temperature.
- Fold into the couscous: the beans, corn, onion, cilantro, and jalapeno (if using).
- Add in the lime juice and oil. Test for seasoning, adding salt, pepper, and additional lime juice as desired.