Looking
for a wonderful summer salad recipe to take to a potluck or graduation party?
This one is packed full of Southwestern flavor boasting
fresh cilantro, green onions, couscous, and black beans lathered in a cumin-lime
dressing. It will be the hit of your party for sure!
Introducing the stars of the show
1 cup uncooked couscous
2 (15 oz) cans black beans, drained
1 cup frozen corn kernels, thawed
6-8 chopped green onions
1 red or yellow bell pepper, chopped and seeded
¼ cup chopped fresh cilantro
1 ¼ cups chicken broth or stock
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
Salt and pepper to taste
Directions: Bring chicken broth to a boil. Add couscous, cover the pot, and remove from heat. In a large beautiful bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Introducing the stars of the show
1 cup uncooked couscous
2 (15 oz) cans black beans, drained
1 cup frozen corn kernels, thawed
6-8 chopped green onions
1 red or yellow bell pepper, chopped and seeded
¼ cup chopped fresh cilantro
1 ¼ cups chicken broth or stock
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
Salt and pepper to taste
Directions: Bring chicken broth to a boil. Add couscous, cover the pot, and remove from heat. In a large beautiful bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add chopped green onions, bell pepper, thawed corn, black beans, and cilantro.
Toss all of this delicious goodness together and sneak a little bite….or two….or three! Fluff the cooled couscous well before adding to the bowl of veggies. Give this delicious goodness a toss, mixing well and seasoning with salt and pepper to taste. Refrigerate until ready to serve.
Now prepare to be placed on a pedestal by your friends and family because they are going to love you for making this dish!
~The Manna Mama
