Black Bean and Couscous Salad
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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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.