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Black Bean and Couscous Salad
This salad makes a filling and
colorful lunch that you can easily pack and take to work with
you.
4 Servings
Ingredients
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin
olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and
chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels,
thawed
- 2 (15 ounce) cans black beans,
drained
- salt and pepper to taste
Directions
Bring chicken broth to a boil
in a 2 quart or larger 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 and cumin. Add green
onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well,
breaking up any chunks. Add to the bowl with the vegetables and
mix well. Season with salt and pepper to taste and serve at once
or refrigerate until ready to serve.
Nutritional Information per
serving:
Calories: 258
Fat: 6.3g
Carbohydrates: 41.1g (9.6g Fiber)
Protein: 10.5g
For even more great healthy
recipes we recommend
Healthy Menu Mailer.
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