Last weekend I made this salad up for our Saturday lunch – another easy to make salad that can be taken with you – and that is high in protein!
Black Bean Couscous Salad
1 cup lower sodium chicken broth
1 cup whole wheat couscous
15 ounce can black beans, rinsed and drained
15 ounce can sweet corn, drained
3/4 cup chopped bell peppers (frozen works well)
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp agave nectar or honey
1 Tbsp red wine vinegar
1 Tbsp dry cilantro
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground black pepper
In a saucepan bring the broth to a boil, stir in the couscous. Cover tightly, remove from the heat and let sit for 10 minutes.
In a large bowl add the beans, corn and bell pepper, toss with the couscous.
In a small bowl whisk the dressing together, drizzle over the salad and toss gently to coat.
Refrigerate for a couple of hours to meld the flavors.