2 cups canned corn with red and green peppers, drained
1 can (15 ounces) black beans, drained
1/4 cup chopped tomato (or 6–8 cherry tomatoes, halved)
2 tablespoons thinly sliced green onions
1/2 bunch cilantro, chopped
1/3 cup olive oil
3/4 cup fresh lime juice
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon cayenne
Salt, to taste
Lettuce leaves, for serving (optional)
Cilantro sprigs and lime slices, for garnish (optional)
Instructions
1. Bring water to boil in a medium saucepan, remove from
heat and stir in the couscous. Let the couscous stand 5
minutes, then fluff with fork and let cool.
2. In a large bowl, combine the corn, black beans, tomato,
green onions and cilantro. Use a rubber spatula to fold in
the couscous.
3. In a small jar with a lid, combine the olive oil, lime juice,
garlic powder, cumin, cayenne and salt, and shake well to
combine. Pour the dressing over the couscous and toss to
coat.
4. Cover and refrigerate 1 hour or longer to allow flavors to
blend. Line serving platter with lettuce leaves, spoon
couscous mixture over leaves and garnish with cilantro and
lime slices, if desired.
Originally Submitted
6/26/2019
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