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. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s