Thursday, February 22, 2007

Black Bean and Couscous Salad

Want a side dish that will be a hit and is easy to make? This week our Wild Card Wednesday is a Black Bean and Couscous Salad recipe from a sweet kitchen in a small Midwestern town. This makes a great side dish for most any meal. It is great in the summer when you want a cool and tasty salad to accompany your main dish. We especially enjoy this salad when we are grilling in the summer! As the recipe says, you do want to be sure to be able to chill it before serving and it is actually better when it has been refrigerated overnight. For those of you wanting to be healthy, this works for you too!

Black Bean and Couscous Salad

1 c. couscous
1 ¼ c. chicken broth (I use fat free/low sodium)
6 T. Olive Oil
4 T. limejuice
2 tsp. red wine vinegar
1 tsp. cumin
6 green onions (I usually only do 3)
½ red pepper chopped
¼ c. finely chopped fresh cilantro
1 can shoepeg corn (drained)
2 cans black beans (rinsed and drained)

Bring the chicken broth to a boil. Add couscous to broth, remove from heat and cover. Whisk together oil, limejuice, vinegar, and cumin. Fluff couscous in a large mixing bowl; add onions, pepper, cilantro, beans and corn. Pour oil mixture onto couscous and toss to coat. Salt and pepper to taste. Chill before serving. Keeps well for several days.


J Crew said...

I can personally attest that this dish is fabulous.

jenylu said...

Sounds yummy & make ahead is always good!

Windy City Survivors said...

This is an awesome blog. What a great way to get some new ideas for meals!

Jamie said...

This site makes me hungry! When do we eat?