Israeli Cous Cous Black Bean Salad

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Recipe submitted by vegnurse, 10/05/09

Israeli Cous Cous Black Bean Salad

Ingredients (use vegan versions):

1 cup Israeli Cous Cous (larger style cous cous)
1/4 c chopped red onion
1/2 chopped cucumber
1 can black beans (drained and rinsed)
1 large lime (or more to taste)
1 T olive oil
1/2 cup julienned spinach
salt and pepper to taste

Directions:

This recipe is very versatile and lends itself well to substitutions. For example,you can substitute the black beans for garbanzo beans or any other type of beans you prefer. You can also use regular cous cous instead of the Israeli type. You can adjust the lime and add more or less or even use lemon or vinegar if you like. Add a bit of cilantro and corn to give it a nice little Mexicali twist. You can add a little bit of fresh chopped tomatoes as well. The possibilities are endless just experiment and see what comes out!

1. cook Cous Cous according to package directions (if you buy bulk, its usually 1 and 1/4 cup water to 1 cup cous cous.) Set aside and allow to cool for about 5 to 10 min.

2. Transfer cooled cous cous to a medium sized bowl. Add remaining ingredients. Stir together to mix ingredients.

3. At this point you just serve OR as I prefer, cover the salad and let the flavors marinate together in the fridge for a bit. Anywhere from 30 min to overnight.

I prefer using the Israeli style cous cous because it has a bit more of a pasta feel than the smaller cous cous. I've never tried it, but you can also try using rice in this salad. Hope you enjoy! :)

Source of recipe: I threw this together just now for lunch

Makes: 4 to 5, Preparation time: 20 min, Cooking time: as above