Confetti Salad - 8 servings
- 3 cans (15 oz) black beans
- 2 quarts water
- 1 medium onion, peeled
- 5 whole cloves
- 2 bay leaves
- 2 lbs garlic cloves
- 2 chicken bouillon cubes
- 1/2 tsp black pepper, ground
- 3/4 cup low sodium chicken broth
- 1 cup couscous
- 1/3 cup olive oil
- 1/2 tsp coriander seed, ground
- 1/4 cup lime juice
- 1/2 tsp oregano
- 1/2 tsp Tabasco
- 1/2 tsp salt (optional)
- 2 tsp cumin seed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3/4 lb boneless, skinless chicken breasts, cut into .75 in. cubes
- 3/4 lb cooked and peeled shrimp
Press cloves into onion and add to drained beans with water and remaining ingredients. Bring to a boil, reduce to simmer and cook over low heat until beans are just tender, about 30 minutes. Turn off heat and allow to cool in cooking liquid. Discard onion, cloves, bay leaves, and garlic, then drain beans and rinse.
Bring chicken broth to a boil and pour over couscous. Cover and let stand 10 minutes or until done. Fluff with fork.
To make the salad dressing, combine olive oil, coriander, lime juice, oregano, tabasco, salt, and cumin, whisking thoroughly.
Toss cooked couscous with diced peppers, cooked and drained beans, cooked chicken breast, and cooked shrimp. Pour dressing over salad mixture. Ready to serve immediately.
Variation: Skewer chicken and shrimp. Marinate in a small amount of dressing for 30 minutes to 1 hour and grill. Serve on top of Confetti Salad or remove from skewers and toss with salad.
Courtesy American Dry Bean Board.
|620 Cal||13 g||87 g||43 g||16 g||2.8 g||120 mg||1300 mg|
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