Black Bean Couscous Santa Fe Salad Recipe

 

Black Bean Couscous Santa Fe Salad Recipe has interesting textures, delicious southwest flavors, plus so refreshing. This salad makes a great one-dish meal full of healthful grains, try it for a great lunch bowl for work.

A quick, colorful summer side for a barbeque or Cinco de Mayo.   Black Bean and Couscous Santa Fe Salad is also a great salad to take to a buffet or potluck as it can be made ahead of time and refrigerated.  Everyone loves this salad recipe and always asks for the recipe – so be prepared with recipe copies.

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

 

Black Bean and Couscous Salad

 

Black Bean Couscous Santa Fe Salad Recipe:

Black Bean and Couscous Santa Fe Salad Recipe

Prep Time: 20 minutes

Cook Time: 0

Yield: 6 to 8 servings

Ingredients:

2 1/4 cups water
1 (10-ounce) 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 (your choice)
1 cup frozen corn kernels
2 (15-ounce) cans black beans, rinsed and drained
Salt and pepper to taste

* Mixing different colors of bell peppers make for a prettier presentation.

 

Instructions:

In a large saucepan, bring water just to a boil; stir in the uncooked couscous.  Remove from heat and let stand, covered, for 5 minutes.  After 5 minutes, remove from heat.  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 cooked couscous, stirring to mix the couscous and vegetables together 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.

 

https://whatscookingamerica.net/Salad/CouscousBlackBean.htm

Categories:

Bean Salads    Couscous Recipes    Vegan Recipes   

Comments and Reviews

Leave a Reply