Herb Garden Couscous and Black Bean Salad

Name: Herb Garden Couscous and Black Bean Salad
Yield: 6 servings
Ingredients: 1 cup couscous; One 15- to 16-ounce can black beans, drained and rinsed; 1 large celery stalk, diced; 1 medium red or orange bell pepper, diced; 1 cup grape tomatoes; 1/4 cup chopped green olives; 1/2 cup chopped fresh parsley; 2 tablespoons chopped fresh dill; Several fresh mint leaves, sliced; 2 scallions, green parts only, finely chopped; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; Salt and freshly ground pepper to taste; Butter, Boston, or Bibb lettuce leaves

January 24, 2012

This recipe is one I’ve used for a long time, though oddly, it has never made it into any of my books until now. It’s an attractive, fast main dish salad that can be made all year round (now that fresh herbs of all kinds are always available in any supermarket), though I still prefer serving it during warmer months. Leftovers of this salad are delicious in a wrap the next day for lunch or dinner.

Recipe notes

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