Black Bean and Bell Pepper Cous Cous Salad

Hubby LOVES this salad. The first time we had it was on our summer vacation with our good friends S&S. We rented a house in PA and just hung out on a lake all week. It was a great time. Since we had a whole house, we took turns cooking dinner. It saved us a bunch of money and prevented us from eating like crap for a whole week. In fact, we only ate out once the entire week and that was for breakfast on our way out of town.


Steph made this salad one of the nights that they cooked. I think Hubby wanted to eat the entire bowl of it that night. It does make a large batch, so if you’re making this for just two people, definitely cut it in half.


Since last summer, we’ve made this over and over. Every time it’s awesome. We just grab whatever color of bell peppers are ripe at the time and throw them in.

One Year Ago: Alton Brown’s The Puffy
Two Years Ago: Shrimp Scampi with Mushrooms and Asparagus

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Black Bean and Bell Pepper Cous Cous Salad

Yield: 8

Ingredients:

1 cup uncooked couscous
1 1/4 cups chicken broth
3 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green onions, chopped

1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

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 toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Recipe from AllRecipes.com

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8 Responses to “Black Bean and Bell Pepper Cous Cous Salad”

  1. #
    1
    Cara — April 30, 2010 at 12:32 pm

    mmm what a perfect summer salad!

  2. #
    2
    Jenny — April 30, 2010 at 12:51 pm

    I make this all the time! It makes awesome leftovers and I throw in some grilled chicken and avocado. Yummy!

  3. #
    3
    Kelly — April 30, 2010 at 11:48 pm

    I love the salad, sounds delicious!
    I also love the newlywed map. Where did you get your map?

  4. #
    4
    Jen — April 30, 2010 at 11:52 pm

    Kelly – There is a link in the original post about the map.

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    5
    Kerstin — May 1, 2010 at 2:22 am

    Mmm, this sounds so perfect for a summer potluck too! I can see why your hubby loves it so much :)

  6. #
    6
    Valen — May 1, 2010 at 3:58 pm

    Mmmm, looks delicious! A nice healthy salad.

  7. #
    7
    Katherine ( Katie) Corrigan — May 2, 2010 at 3:09 pm

    Yummmy! Great blog, I enjoyed my visit. Wishing you happiness, Katherine

  8. #
    8
    hannah! — May 3, 2010 at 3:00 am

    this sounds really interesting! and oh so colorful.

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