Black Bean and Couscous Santa Fe Style

This wonderful Couscous Salad recipe was shared with me by Veronica Dhanens of Battle Ground, WA.

More of Linda's wonderful Salad and Salad Dressing Recipes and Fresh, Dried, & Canned Bean Recipes.

Black Bean and Couscous Santa Fe Style Recipe

Recipe Type: Salad and Salad Dressing, Beans, Pasta, Sweet Bell Peppers, Corn
Yields: 6 to 8 servings
Prep time: 20 min

Ingredients:

2 1/4 cups water
1 (10-counce) box (1 1/2 cups) uncooked couscous
3 tablespoons extra-virgin olive oil
2 tablespoons fresh-squeezed lime juice or lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 cup chopped onions, including some of the green tops (about 8 onions)
1 medium red, green, yellow, or orange bell pepper, seeded and chopped (about 1 14 cups)*
1/4 cup chopped fresh cilantro or parsley
1 cup frozen corn kernels>
2 (15-ounce) cans black beans, rinsed and drained
Salt and pepper to taste

* Mixing different colors of pepper make for a prettier presentation.

Preparation:

In a large saucepan, bring water to a boil; stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Using a colander, rinse the couscous well with cold water, fluffing thoroughly with a fork to break up any chunks; set aside.

In a large bowl, combine the olive oil, lime or lemon juice, vinegar, and cumin. Add green onions and bell pepper and cilantro or parsley; stir to combine.

Pour the frozen corn into a colander and rise in cold water to soften slightly. Drain well and add to the bowl. Stir to mix the vegetables and the dressing mixture. Add drained black beans to the bowl. Add the prepared couscous, stirring to mix the couscous and vegetables and to coat with the dressing. Season with salt and pepper to taste.

Either serve at once or refrigerate until ready to serve.

Makes 6 to 8 servings.