43
BLACK BEAN AND COUSCOUS SALAD
Colorful, tasty, inexpensive side salad full of
chopped fresh vegetables—great served alone
or with grilled meats.
Serves:
16
Serving Size:
4 ounces
Prep Time:
30 minutes
Inactive:
2 hours
Cook:
5 minutes
TOTAL:
2 hours and 35 minutes
INGREDIENTS:
• 1 cup couscous
• 1-¼ cups vegetable broth
• 3 tablespoons olive oil
• 4 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 1-½ teaspoons cumin
• ½-teaspoon kosher salt
• 8 scallions, chopped
• 1 red bell pepper, chopped
• ¼-cup fresh cilantro, chopped
• 1 cup frozen corn
• 2 15-ounce cans black beans
• 1 teaspoon chipotle red pepper ground
INSTRUCTIONS:
Bring vegetable broth to a boil in a 2-quart sauce pan and stir in the couscous. Cover the pot and
remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice,
vinegar, cumin, chipotle pepper and salt. Add scallions, red peppers, cilantro, corn and beans and
toss to coat. Fluff the couscous with a fork, breaking up any chunks. Add to the bowl with the
vegetables and mix well. Chill for 2 hours before serving.
NUTRITIONAL VALUE:
Calories: 123
Sodium: 292 mg
Fat: 3 g
Carbohydrates: 21 g
Protein: 6 g
Sugars: 1 g
Eileen from Store 2559
in Frederick, MD
Brenda,
Wellness Champion
per serving
123
CALORIES
SIDES
