Black Bean and Couscous Salad

Yield: 8 Servings | Serving Size: 1/2 cups

This recipe and photo are used with the permission of
Colorado State University Extension's Eating Smart Being Active program.

Ingredients:Cost/Serving: $0.45

1/2 cup broth (chicken or vegetable)

1/2 cup uncooked couscous

1 1/2 Tablespoons vegetable oil

1 teaspoon ground cumin

1 Tablespoon fresh lime juice (optional0

1 (15-ounce) can black beans, drained and rinsed

1/2 onion, minced

1/2 red or green pepper, minced

1/2 cup frozen thawed or canned whole kernel corn

Salt and black pepper to taste

2 Tablespoons chopped fresh cilantro (optional)

Directions:

1. Before starting to prepare the recipe:
   1. Wash red or green pepper and cilantro (if using).
   2. Wash and juice the lime into a small bowl (if using).
   3. Drain and rinse the black beans and corn (if using canned corn).
   4. Collect, mince, and measure all ingredients.
2. Bring broth to a boil in a small pot and stir in the couscous.
3. Cover the pot and remove it from the heat. Let stand for 5 minuts.
4. In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
5. Add beans, onions, green pepper, and corn to the vinegar and oil mixture and toss.
6. Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables and mix well.
7. Add salt and black pepper if desired.
8. Add cilantro (if using) and serve.
9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Nutrition Facts: Servings: 8, Serving Size: 1/2 cup
Amount per serving: Calories 150, Total Fat 3 g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 25g, Dietary Fiber 6g, Total Sugars 1g (Incl. 0g Added Sugars), Protein 7g

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