Black Bean & Couscous Salad | Food | Illinois Extension | UIUC

Ingredients

• 1 cup uncooked couscous
• 1 ¼ cups low-sodium chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 1 teaspoon red wine vinegar
• ½ teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• ¼ cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed
• 2 cans (15 ounces each) black beans, drained and rinsed
• Wash hands with soap and water.
• Bring broth to a boil in a 2-quart saucepan. Add couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• Add green onions, red pepper, cilantro, corn and beans.
• In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Toss together.
• Fluff the couscous with a fork, breaking up any chunks. Add to the vegetables and mix well .