Today I want to share one of my favorite summer recipes with you! It's perfect with some grilled chicken and a glass of cold iced tea or lemonade. It's also a fun dish to bring to a picnic or potluck. I've been making this for years now, but I recently tried making a gluten free version with quinoa instead of couscous, and it turned out really good. So if that's more up your alley, try making it that way!
Directions:
- 2 cans black beans, drained and rinsed
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup balsamic vinegar
- 1 tsp cumin
- 1 tsp oregano
In a large bowl, marinate beans with the ingredients above.
- 1 1/2 cup chicken broth
- 1 cup couscous or quinoa
Bring broth to a boil, add the couscous, cover and let sit 5 minutes. If you want to use quinoa, cook according to directions on package. Add to the bean mixture.
- 2 bell peppers, chopped
- 1 bunch fresh cilantro, finely chopped
- 1 bunch green onions, chopped
Add to above.
- Salt and Pepper to taste
- 1/2 bottle Greek Feta Vinaigrette. (I use Girard's brand)
Stir into the salad.
