Couscous Corn And Black Bean Chicken Salad Recipes

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days.

Provided by Anonymous

Categories Salad 100+ Pasta Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 ¼ cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste

Steps:

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.

Nutrition Facts : Calories 253 calories, Carbohydrate 41.1 g, Fat 5.8 g, Fiber 9.7 g, Protein 10.3 g, SaturatedFat 0.8 g, Sodium 414.7 mg, Sugar 1.7 g

COUSCOUS SALAD WITH BLACK BEANS, MUSHROOMS, AND CORN

Couscous Salad with Black Beans, Mushrooms, and Corn image

A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy fat.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 cup Israeli couscous
Coarse salt and ground pepper
1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno (optional), thinly sliced
1 avocado, halved, pitted, peeled, and sliced

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium-high. Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes. Add 1 1/2 cups water, season with salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high. Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes. Season mushrooms with salt and pepper; transfer to a large bowl. Add 1 teaspoon oil to skillet. Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes. Season with salt and pepper and add to mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to mushroom mixture and toss to combine. Season to taste with salt and pepper. Divide among four bowls and top with avocado.

Nutrition Facts : Calories 432 g, Fat 15 g, Fiber 10 g, Protein 14 g

COUSCOUS CORN AND BLACK BEAN SALAD

Couscous Corn and Black Bean Salad image

This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

Provided by Charmie777

Categories Black Beans

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups vegetable broth (or chicken)
1 (10 ounce) box couscous
1/3 cup extra virgin olive oil
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh corn kernel, roasted (or use frozen, or canned)
2 tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1/3 cup thinly sliced green onion

Steps:

In 2 quart saucepan, bring broth to boil.
Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
Place couscous in a large bowl.
Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
Gently fold into couscous.
Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
Refrigerate, covered, for at least one hour, or overnight.

Nutrition Facts : Calories 389.1, Fat 12.9, SaturatedFat 1.8, Sodium 106.9, Carbohydrate 57.8, Fiber 8.2, Sugar 1.4, Protein 12

BLACK BEAN AND COUSCOUS SALAD

Black Bean and Couscous Salad image

This is great for a buffet! A marriage of couscous and fresh veggies held together by a Southwestern flavored dressing!

Provided by yooper

Categories One Dish Meal

Time 15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

Steps:

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.

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