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JoJo’s Southwest Couscous Bean Salad

This is a variation of one of my mother’s recipes. She has been one of the most influential people on my cooking journey. She taught me the importance of understanding the connection between the food we eat, how it affects us, and how the food we choose to eat affects the earth. How we cultivate food, how we handle food … every step in the process — it all affects the outcome of your meal, and just as importantly, the meals of future generations to come. Every ingredient tells a story. From the earth to the table, each ingredient took energy — and time — to get into your belly.

Here’s what you will need:

• 3 cups couscous
• 1 can black beans
• 1 can corn
• 1/4 of a red onion (diced)
• 1/2 cup cherry tomatoes (optional)
• 1/2 cup cilantro (chopped)
• 1/3 cup cumin
• 1/2 cup olive oil
• 2 tbsp balsamic vinegar
• Dash of tamari or soy sauce
• 1 Tbsp red pepper

First cook couscous according to directions, and once cooked, let it cool.

Then add the beans, corn, cilantro, and onions.

On the side, mix (with a whisk or food processor) the cumin, Olive Oil, balsamic vinegar, red pepper, and tamari. Mix it to a salad dressing consistency and pour it over the couscous salad.

Add the tomatoes, mix all the ingredients, and salt and pepper to taste.

I love to serve this over a bed of spring mixed greens with curry dressing.

Enjoy!

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