Israeli Cous Cous Black Bean Salad
1 (14-ounce) can black beans, rinsed and drained
1 cup uncooked Israeli cous cous (larger style cous cous)
1/2 cup julienned spinach
1/2 chopped cucumber
1/4 cup chopped red onion
1 tablespoon olive oil
1 large lime, juice of
salt, to taste
pepper, to taste
1. Cook cous cous according to package directions. Set aside and allow to cool for about 5 to 10 minutes.
2. In a bowl, combine all ingredients; stir to mix well.
3. Refrigerate prior to serving (30 minutes to overnight).
Source of recipe: I threw this together just now for lunch. This recipe is very versatile and lends itself well to substitutions. 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.