Southwestern Black Bean Couscous Salad
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Ingredients 2 cups couscous cooked according to package instructions and cooled 1 15-ounce can black beans, drained and rinsed 1 15-ounce can whole kernel corn (or about 1 1/2 cups fresh corn) 1 small zucchini finely diced 1 stalk celery diced 1/2 cup green onions diced (about 2) 1/2 cup chopped. 2 cups uncooked couscous, cooked according to package instructions and cooled 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can whole kernel corn, drained and rinsed (or about 1 1/2 cups fresh or frozen corn) 1 small zucchini, finely diced 1 large stalk celery. Prepare couscous: pour 1 cup couscous in a medium saucepan.
Add 1 cup boiling water and stir. Cover and let stand for 5 minutes. Drizzle 1 tablespoon olive oil and fluff the couscous with a fork. In a small bowl, mix the remaining 2 tablespoons of oil, the lime juice, rice vinegar, cumin, chili powder, and black pepper. Set the dressing aside.
3. Add the black beans, corn, zucchini, and cilantro to the bowl containing the couscous. 1 Place a medium saucepan over High heat. Add broth, zucchini, curry paste and pepper. Cover, bring to a boil. Once boiling, add couscous, apricots and raisins, stir to combine.
Instructions Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large Prep dressing by placing all ingredients int a. Fluffy couscous gets the Southwest treatment here with black beans, corn, fresh cilantro, and red bell peppers in a tangy lime and cumin vinaigrette.
Interesting tastes and textures, with a little Southwest zing—it’s a sensational salad for potlucks, buffets, and picnics. Watch the video, then get Paula’s 5-star recipe for Black Bean and. Chilled Black Bean Couscous Salad | MyFitnessPal Instead of making a hot meal for meatless Monday, try this refreshing, chilled black bean couscous salad with this recipe from Kim’s Cravings. Cooked couscous is tossed with veggies and beans and chilled in a vinaigrette sauce.
You can make this ahead of time and refrigerate for the next day. 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. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature. Transfer couscous to large bowl.
Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled. Nutrition Information.
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