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Black Bean, Corn and Couscous Salad Recipe

submitted by reader Mary Bullen of Gibsonia, PA

Black Bean, Corn and Couscous Salad
High Cotton Food Styling & Photography
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Ingredients
1 (10-ounce) box dry plain couscous
1 (16-ounce) bag frozen white or yellow corn, thawed and drained
1 (15-ounce) can black beans, rinsed and drained
4 medium green onions, sliced (white and green parts)
1 medium red bell pepper, finely chopped
2 garlic cloves, minced
Juice of 2 lemons (1/4 cup)
¼ cup extra virgin olive oil
1 teaspoon salt
Coarsely ground black pepper




Instructions
1. Prepare couscous according to package directions. To cool quickly, spread the couscous on a large baking sheet in a thin layer and let stand for 10 minutes.
2. Combine cooled couscous, corn, beans, green onions, bell pepper and garlic in a bowl; mix gently. Add lemon juice and olive oil; toss well. Season with salt and pepper. Serves 12.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Giant pasta pearls, such as Casbah Toasted Couscous, can be used in place of plain couscous. To enhance the flavor, add a bit of grated lemon rind, minced jalapeño chile or cilantro.

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9/20/08 6:28 PM
esorami wrote:
I made this yesty, I used the pine nuts couscous, added some fresh jalapenos chopped, and it is delicious! It's even better today. I will definitely share this recipe.

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