Shelly (cosmosmariner) wrote in mfu_canteen,

Black Bean and Couscous Salad

It's been a while since I've posted a recipe here, but I recently discovered a recipe for a black bean and couscous salad. I put my own spin on it, and it's quickly become a favorite. This has a tangy Southwestern inspired dressing, and the various textures add complexity to the dish.

1 cup prepared plain couscous (you can prepare it any way you wish, but make sure it's the plain flavored)
1 Tablespoon plus 1 teaspoon extra virgin olive oil
1 Tablespoon fresh lime juice
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
1/2 of a large red bell pepper, seeded, diced
1/2 cup frozen corn kernels, thawed -- if you have really nice fresh sweet corn in your parts, use the fresh corn straight off of the cob!
1 can black beans, drained and rinsed
1-3 tablespoons pickled jalepeno slices, chopped (to taste)
you can add 1-2 tablespoons of fresh cilantro, chopped, if you desire. I think cilantro tastes like soap so I leave it out.

Basically, mix the oil, lime, cumin and vinegar in a bowl with a whisk and set aside.

Add the rest of the ingredients together, mixing gently, add the dressing and mix to coat.

It's best if you chill it for at least 30 minutes, or longer.

I serve it with grilled chicken, but it's good by itself, too.
Tags: salad, sunday recipes

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