Marlene’s Black Bean & Couscous Salad


Eversince Google Reader was let go a few weeks ago, I have been horrible about keeping up with my favorite blogs.  Well, that and the fact that we just completed a move from California to Oregon.  As of tonight, we are pretty much through our boxes and have the house set up for day-to-day living—knowing we will do many more tweaks in the weeks, months, & years to come.  {for some VERY rough pics of our move-in progress so far, click here}.  More on our transition and move later, but couldn’t resist popping online to add a salad to Mel’s Summer Salad Swap.  Mel’s blog, The Larson Lingo, is one of the few I make sure to seek out, despite the demise of Google Reader.  And today, she is hosting the Summer Salad Swap.  I can’t wait to make many of the others which are shared on her blog today—so many great options.

The week of our move from California, my dear friend Marlene and I trekked to Happy Hollow for one last hurrah—the three boys had a blast and we came home hot and exhausted.  On our way to the Park, Marlene checked to make sure I had lunch packed for myself.  Upon realizing I had neglected to prepare something, she turned back and grabbed a serving of this amazing salad for me.  Every bite seemed better than the last—-very refreshing, light and a great accompaniment with BBQ steak or chicken or even as a side for a Mexican meal.

Without further ado or adaptation, here is Marlene’s Black Bean and Couscous Salad….be sure to add it to your menu for this week, no matter the weather or your cravings.  You will love it.


Marlene’s Black Bean and Couscous Salad


1 cup uncooked couscous

1 1/4 cups chicken broth (or vegetable 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 (or 1 15 oz can)

2 (15 oz) cans black beans, drained

salt and pepper to taste


  1. Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove form heat. Let stand for 5 minutes
  2. 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.
  3. Fluff the couscous well, breaking up any chunks. Add 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.

Summer Salad Swap

3 thoughts on “Marlene’s Black Bean & Couscous Salad

  1. Plan to make this for an afternoon event with the family with grands. Thinking of you settling and and sending love and blessings…

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