I love summer: streaming sunshine, sapphire skies, sparkling lakes, colorful blossoms, fresh produce, and more time to cook, dream, and play.
Fresh produce is still in short supply in Wisconsin--we're in the midst of asparagus season, with a smattering of rhubarb. Yet, I've been craving cold bean and grain salads. Departing from the local, seasonal mantra I usually espouse, I made this salad for Memorial Day weekend celebrations and again last night. You can adjust the recipe in size and in ingredients--add the seasonings and southwest veggies you most like. I suppose you could 'sconnie it up by adding cheese, but the clean flavors of the salad shine without hunks of cheddar.
Black Bean Couscous Salad
Combine the following ingredients into a large bowl. You can adjust the quantities according to your preferences. This salad keeps about a day or two in the refrigerator before becoming too watery.
whole wheat couscous, prepared
corn, sauteed with garlic, onion, cumin, salt, pepper, and ground chipotle powder
diced bell peppers
grape tomatoes, quartered
black beans, rinsed and drained
lime cilantro vinaigrette, to taste
lime cilantro vinaigrette:
Combine the following ingredients in a jar or small pitcher. I like a more vinegary dressing, so my proportions of oil to vinegar are usually 1 to 3.
white balsamic vinegar
maple syrup, honey, or sugar, to taste
cilantro, finely chopped