Couscous Corn and Black Bean Salad

Couscous Corn and Black Bean Salad

Time: 15 mins

Ingredients

• 2 cups vegetable broth (or chicken)
• 1 (10 ounce) box couscous
• 1/3 cup extra virgin olive oil
• 1/3 cup chopped fresh cilantro
• 5 tablespoons fresh lime juice
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fresh corn kernel, roasted (or use frozen, or canned)
• 2 tomatoes, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1/3 cup thinly sliced green onion

Directions

• 1 In 2 quart saucepan, bring broth to boil.
• 2 Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
• 3 Place couscous in a large bowl.
• 4 Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
• 5 Gently fold into couscous.
• 6 Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
• 7 Refrigerate, covered, for at least one hour, or overnight.

Share on Google Plus