Black Bean and Couscous Salad

20 min · Serves 8

Based on a recipe from Eating Smart, Being Active Colorado State University, via USDA MyPlate Kitchen

What goes in

• ½ cuplow-sodium chicken broth
• ½ cupuncooked couscous
• 7.4 mlapple cider vinegar
• 2½ mlground cumin
• 14.8 mlfresh lime juice (optional)
• 1 cancanned black beans
• ½minced onion
• ½minced bell pepper
• 1 cupthawed frozen corn
• 29.6 mlchopped fresh cilantro (optional)

How to cook it

1. Clean the bell pepper and cilantro thoroughly.
2. Juice the lime into a small container if you are using it.
3. Drain and rinse the black beans and corn.
4. Mince the onion and bell pepper, then measure out all ingredients.
5. Bring the broth to a boil in a small saucepan and stir in the couscous.
6. Remove the pan from the heat, cover it, and let it sit for 5 minutes.
7. Whisk the vinegar, cumin, and lime juice together in a large mixing bowl.
8. Toss the beans, onion, bell pepper, and corn into the dressing mixture.
9. Fluff the couscous with a fork to break up any clumps and stir it into the vegetable mixture.
10. Season with salt and black pepper to taste.
11. Stir in the cilantro if using and serve immediately.

More Kubbord recipes