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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You probably saved a few calories too, by subbing the ham for shrimp! This looks amazing and I love the Mexican flavors.
beantownbaker — April 29th, 2013 @ 12:16 pm
This is definitely a little bit lighter than a normal cobb salad.
I love this take on a cobb salad. The flavors all sound so fresh and bright!
yum! this looks like one absolutely delicious salad. definitely starting to crave more salads, so this is sure to get into the rotation 🙂
beantownbaker — May 14th, 2013 @ 7:21 am
I’ve been craving salads a lot too recently. I’m so glad spring is finally here.
Oh yum, I love cobb salad 🙂 this looks great!
made this for dinner tonight…served the avocado and dressing on the side…everyone and I mean everyone went crazy over this….seconds were had and on a hot night like this it hit the spot…every bite brought out a new flavor..so so good…I follow a lot of blogs and make there recipes but none as much as yours…your recipes are easy, economical and full of flavor….and I love how you do a little bit of everything…keep them coming girl ….
beantownbaker — July 21st, 2013 @ 3:17 pm
Thanks for the kind words! So glad you enjoyed this salad. It’s SO flavorful.
ooo I sooo need this.
My mom is coming up for a Labor DAy visit. I think this NEEDS to be made. noms
beantownbaker — August 27th, 2013 @ 7:58 am
It makes a big salad – so it’s perfect for serving to guests!