Cuscous & Black Bean Salad |
| Name: |
Shonna Thibodeau |
| Base: |
Ft. Huachuca |
| Recipe: |
1 box Near East cuscous chicken flavor or plain
(if only plain available prepare w/ chicken broth
instead of water called for in directions) + 1 tsp.
ground cumin added to cooking liquid
3 Tlb. red wine vinegar
3 Tlb. extra virgin olive oil
the juice of 1 medium fresh lime
1/4 C. chopped fresh cilantro
8 green onions, chop entire minus roots of course :)
1/2 C. frozen whole kernal corn
1 can Ranch Style black beans, drained and lightly rinsed
1 small bell pepper, chopped
1/2 C. grape or cherry tomato halves
salt and pepper to taste
Prepare cuscous according to box directions with the addition of the ground cumin.
While cuscous sits, prepare remaining ingredients. Chop/slice all vegetables and place in large bowl. Add drained/rinsed beans and frozen corn. Salt and pepper ingredients.
In a small bowl squeeze lime juice & add vinegar and oil.
Add prepared cuscous to vegetables and toss well. Drizzle with liquid and toss again to evenly coat. Serve as is or chill and serve later.
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