Chef notes
This straightforward and wholesome salad was impressed by a dish Sheinelle Jones used to get at Dealer Joe’s. The shop now not sells it, so I made this model for her to take pleasure in each time the craving strikes. The black beans, corn, cilantro and lime add daring Southwestern taste to the fluffy couscous. It is excellent for a fast lunch, a satisfying facet dish or serving over salad.
Swap choice: Use chickpeas as a substitute of black beans.
Preparation
1.
Convey hen broth to a boil in a small saucepan and stir in couscous. Take away pot from the warmth and canopy. Let stand for about 5 minutes.
2.
In a big bowl, whisk collectively olive oil, lime juice, vinegar, and lime zest. Add scallions, crimson pepper, cilantro, fire-roasted corn and black beans, and toss to mix. Season with salt and pepper.
3.
Fluff the couscous utilizing a fork to interrupt up any clumps. Add to the bowl with the greens and blend to mix. Style for seasoning and alter as wanted. Serve instantly or refrigerate till able to serve.
