Garden Couscous and Black Bean Salad
Rebecca
ingredients
- 1 cup uncooked couscous
- 16-oz. can black beans, rinsed and drained
- 1 large stalk celery, diced
- 1 small red pepper, diced
- 2 medium tomatoes, diced
- 1/2 cup chopped black olives
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, white and light green parts, thinly sliced
- 2 to 4 tbs fresh lemon juice
- 2 tbs chopped fresh dill
- 2 tbs olive oil
directions
- 1
Bring 2 cups of water to a boil. In a medium bowl, add couscous. Pour boiling water over couscous; cover and let stand 15 minutes, then fluff with a fork.
- 2
Allow couscous to cool to room temperature, then combine with remaining ingredients and toss to mix. Add salt and freshly ground pepper to taste and toss again. Serve at room temperature or chilled.
notes
Can use garbanzo beans instead of black beans.
Source: Vegetarian Times
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