Corn and Black Bean Couscous
Two things happen in my head when August hits. The first thing I do is to immediately start counting down how many weeks/days there are left to summer. The second is I start obsessing over all the corn I plan on eating. Seriously, Ontario corn is the best corn I’ve ever eaten. I told this to some family recently (who remember me from my “I hate corn” days) and they wouldn’t believe me. As die-hard New England lobster roll eating folks, I could understand why they weren’t able to comprehend that anywhere’s corn could be better than their own. But then my parents chimed in. After having spent many a summer ravishing the intensely sweet, who-needs-butter-corn from our local farms they know the truth. And they backed me up. The rest of my family actually took the blow quite well until someone lobbed this little dig my way: “Yea, but Duncan Donuts coffee is way better than that Tim Hortons stuff.” I hate to say this, but I don’t disagree. Sorry Tims.
Photo by Maya Visnyei
I understand many of you may be corn purists—leave it on the cob, please. I don’t blame you. There really is no better way to enjoy the Ontario delicacy. However, if you are willing to experiment then this cous cous salad is, I must say, as satisfying. Plus, it’s a great way to repurpose left over corn on the cob for the next night. So, in other words, all corn, all the time. What a beautiful way to end the summer…..well, maybe not end it just yet.
- 1 package cous cous, cooked according to package directions
- 4 ears of corn, boiled
- 1 red bell pepper, cored, seeded and diced
- 1 can organic black beans, rinsed and drained
- ½ cup finely chopped red onion
- 1 cup crumbled feta cheese
- 1/3 cup cilantro, finely chopped
- 1 tablespoons extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
Cook cous cous according to package directions.
Bring a large pot of salted water to boil.
Drop in corn. Allow to cook for 3 minutes, or until corn is tender. Remove from water and allow to cool for a few minutes.
Cut corn kernals from cob.
Pour cous cous into a larg mixing bowl and stir in corn, black beans, red bell pepper and feta.
Meanwhile, in a small bowl, whisk the olive oil, rice wine vinegar, lime juice and honey.
Sprinkle in the salt and stir.
Pour dressing over salad and mix to coat cous cous.
Stir in cilantro.
Serve immediately or chill for one hour and serve cold.
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