Southwest Couscous Salad
Southwest Couscous Salad full of flavorful tex-mex veggies is perfectly spiced with cumin and lime, can be served hot or cold making it the perfect party side dish salad. Works fantastic folded in tacos as well! Make the most of summer vegetables and include Southwest Couscous salad as a side this season.
Servings: 8 cups
Calories: 221kcal
Ingredients
Salad Ingredients
- 10 oz. Couscous make as directed on box
- 7 tbsp. olive oil (this is same as 1/4th cup and 3 tbsp.)
- 30 oz. black beans drained & rinsed
- 5 green onions chopped
- 1 red bell pepper chopped into bite-sized pieces
- 1 cup corn
- salt and pepper to taste
Dressing Ingredients
- 1 fresh squeezed lime
- 1 tbsp. ground cumin
- 2 tbsp. red wine vinegar
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Couscous: Start by making your Couscous as directed on the 10 oz box. Ensure that the couscous is fluffy and separated, with no matted chunks.
- Create the Dressing: In a large bowl, whisk together 7 tablespoons of Olive Oil, the juice of 1 Lime, 2 tablespoons of Red Wine Vinegar, and 1 tablespoon of Ground Cumin to create southwestern dressing.
- Combine the Vegetables: To the dressing, add 5 chopped Green Onions, 1 chopped Red Bell Pepper, 1/4 cup of chopped Fresh Cilantro, 1 cup of drained Corn, and 2 cans (15.25 ounces each) of drained & rinsed Black Beans. Toss well to ensure the ingredients are thoroughly mixed.
- Incorporate the Couscous: Gently fold the prepared couscous into the bowl with the vegetables, ensuring it's well combined with the other ingredients.
- Add the Dressing: Pour the southwestern dressing over the couscous and vegetable mixture. Mix again, folding the dressing into the salad to ensure everything is evenly coated.
- Season: Sprinkle with Salt and Pepper to taste. Give the salad one final mix to distribute the seasoning evenly.
- Serve: Southwest Couscous Salad is ready to be served! It can be enjoyed immediately and is delicious at room temperature, warm, or even cold the next day.
Notes
- Add cooked ground beef and make it a meal!
- This salad is fairly large, so chances are you will have some leftovers. I suggest folding it into a taco for a real flavorful tex-mex taste.
- Make sure to rinse black beans before putting in salad.
- You can use frozen but thawed corn or canned corn, drained well.
Nutrition
Serving: 1cup | Calories: 221kcal | Sugar: 1g