Black Bean and Couscous Salad

Cost/Serving: $0.35
Yield:[8 servings] / Serving Size = ½ cup
Ingredients:

½ cup broth (chicken or vegetable)

½ cup uncooked couscous

1½ tablespoons vegetable oil

1 teaspoon apple cider vinegar

½ teaspoon ground cumin

1 tablespoon fresh lime juice (optional)

1 (15-ounce) can black beans, drained and rinsed

½ onion, minced

½ red or green pepper, minced

½ cup frozen thawed or canned whole kernel corn

Salt and black pepper to taste

2 tablespoons chopped fresh cilantro (optional)

Directions:

1. Before starting to prepare the recipe:

a. Wash red or green pepper and cilantro (if using).

b. Wash and juice the lime into a small bowl (if using).

c. Drain and rinse the black beans and corn (if using canned corn).

d. Collect, mince, and measure all ingredients.

2. Bring broth to a boil in a small pot, and stir in the couscous.

3. Cover the pot, and remove it from the heat. Let stand for 5 minutes.

4. In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).

5. Add beans, onion, green pepper, and corn to the vinegar and oil mixture, and toss.

6. Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well.

7. Add salt and black pepper if desired.

8. Add cilantro (if using) and serve.

9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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