I got an e-mail from AllRecipes.com with a list of Tangy Bean Salads so I had to try one. The one that I had the most ingredients for was the Black Bean and Couscous Salad, except I didn't have the couscous, cilantro or red pepper and I was almost out of olive oil. I substituted quinoa and vegetable broth (to make it vegetarian) and it worked well. Tangy indeed!
Black Bean and Couscous Salad:
1 C. uncooked couscous
1 1/4 C. chicken broth (or vegetable broth)
3 T. extra virgin olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 C. chopped fresh cilantro
1 C. frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Find the recipe here.