COUSCOUS CORN AND BLACK BEAN SALAD
This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.
Provided by Charmie777
Categories Black Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In 2 quart saucepan, bring broth to boil.
- Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
- Place couscous in a large bowl.
- Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
- Gently fold into couscous.
- Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
- Refrigerate, covered, for at least one hour, or overnight.
Nutrition Facts : Calories 389.1, Fat 12.9, SaturatedFat 1.8, Sodium 106.9, Carbohydrate 57.8, Fiber 8.2, Sugar 1.4, Protein 12
BLACK BEAN AND COUSCOUS SALAD
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.
Provided by Anonymous
Categories Salad 100+ Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g
BLACK BEAN AND COUSCOUS SALAD
This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!
Provided by yooper
Categories One Dish Meal
Time 15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- 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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