As far as I’m concerned, you can never have too many go-to summer salads. This fabulous southwestern-flavored black bean and couscous salad is a favorite of mine. Not only is it absolutely delicious with its fresh Mexican-inspired flavors and colorful vegetables, it is quick and easy to prepare. Did I mention that it’s healthy as well?
This salad doesn’t contain any mayonnaise which eliminates one hot-weather worry, and it goes well with anything you could possibly grill—chicken, beef, fish, veggies, etc. It joins my orzo pasta salad with sun dried tomatoes and feta cheese as a summer salad staple. I make both of them several times from spring to fall (not that you couldn’t enjoy either of them in the winter).
With a summer of barbecues, picnics, and pot lucks ahead of us, you need this recipe in your repertoire. Trust me.
One year ago: Blueberry Pudding Cake
Black Bean and Couscous Salad
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 6 tbl. olive oil
- 4 tbl. fresh lime juice
- 2 tsp. red wine vinegar
- 3/4 tsp. 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, rinsed and drained
- salt and pepper to taste
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.
Source: Adapted from an allrecipes.com recipe