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Black Bean and Couscous Salad

Adapted from

Serves 8

1 cup uncooked Organic Whole Wheat Couscous
1 1/4 cups chicken broth
3 Tbsp. Ellyndale Organics™ 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-oz.) cans black beans, drained
Salt and pepper, to taste
  1. Bring chicken broth to a boil in a 2-quart or larger sauce and stir in the couscous, then cover the pot and remove from heat; let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin, then add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. 
  4. Add vegetables to the bowl and mix well. 
  5. Season with salt and pepper to taste and serve or refrigerate until ready to serve.
Nutrition info per serving:
Calories: 258
Total Fat: 6.3 g
Cholesterol: 0 mg
Sodium: 566 mg
Carbohydrate: 41.1 g
Fiber: 9.6 g
Protein: 10.5 g
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