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Savor Episode 62 Cous Cous and Black Bean Salad

Cous Cous and Black Bean Salad

3 cups cooked cous cous
2 cups cooked black beans
cup red onion chopped
cup fresh basil
cup honey roasted pecans (see below to make)
1 cup diced fresh tomato
1 diced serrano chili pepper
1 diced fresh pear


cup apple cider vinegar
Orange juice concentrate
1 cup olive oil
Pinch of salt
1 tsp cumin
Blend until smooth.

Toss all ingredients with dressing.
Garnish with lemon and fresh parsley.
Avocado is wonderful with this as well.

Honey Roasted Pecans (optional)
1 1/2 lb of pecans
1 tbsp honey
1 egg white
cup brown sugar
Mix together to coat pecans.
Roast in over at 350 for 17 min.
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