Black Bean, Corn, and Couscous Salad
(I doubled this)
1 (10 oz.) box dry plain couscous
1 (16 oz.) bag frozen white or yellow corn, thawed and drained
1 (15 oz.) 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 (I doubled this, too, but it was a little spicy, so if you double it, I would keep this amt. the same unless you're into spicy)
Juice of two lemons (I didn't have 2 lemons and used lemon juice from the bottle - but I added the juice of a lime I happened to have)
1/4 cup extra virgin olive oil
1 teaspoon salt ( I didn't measure this out, just sprinkled to taste)
Coarsely ground black pepper
cilantro (Optional)
- Prepare couscous according to pkg. directions. To cool quickly, spread the couscous on a large baking sheet in a thin layer and let stand for 10 minutes. (I just stuck a bowl of it in the 'fridge for about 1/2 hour)
- 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.
- I added cilantro, and the recipe also gives these ideas: To enhance the flavor, add a bit of grated lemon rind, minced jalapeno chili, or cilantro.
Also, this is the soup my mom made for my birthday lunch for those that wanted it (Also another hit, thanks, Mom!)
Taco Soup
4 chicken breast halves 1 bunch green onions 1 green pepper
2 cans tomato soup 2 cans enchilada sauce 1 can corn
2 – 4 c. cooked rice 1 c. sour cream 1 c. milk
¼ c. taco seasoning 1 c. grated cheese bunch cilantro
1 can black beans 1 can kidney beans 1 can pinto beans
1 tsp. each chili powder, black pepper, powdered garlic
Stir-fry chicken with sliced green onions & chopped green pepper (or use canned chicken). Cut up cilantro. Combine all ingredients (including liquids in cans) in large pot & simmer on low ~ an hour. Top with tortilla chips & additional cheese.
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