Southwest Couscous Salad
This crowd pleaser features couscous, black beans, corn, bell peppers, and olives - all tossed together in a light and refreshing dressing. Great as a side or entrée. A fantastic choice for your next potluck or barbecue.
Ingredients
Salad Ingredients
- 1 10- ounce package couscous*
- 3 cups black beans cooked and drained (2 cans)
- 4 green onions sliced**
- 1 bell pepper chopped***
- 1½ cups yellow corn frozen or 1 can, drained
- ½ cup black olives chopped
- ¼ cup cilantro chopped
Dressing Ingredients
- ¼ cup red wine vinegar
- ⅓ cup lime juice 3-4 limes
- 3 Tbsp Umami vegetable broth
- 2 Tbsp agave syrup
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne or ground chipotle pepper
- salt and pepper to taste optional
Instructions
- Cook the couscous according to package directions. Set aside.
- Meanwhile, make the dressing by whisking all of the dressing ingredients together.
- Toss all of the salad and dressing ingredients together in a large bowl until well combined.
- Serve as a side or make it a bowl by spooning over shredded lettuce, chopped kale, or salad greens, as desired.
Notes
* I typically purchase plain couscous from Aldi. Then I just put the couscous in a bowl and add 2 cups of hot water, covering the bowl with a lid until the water is absorbed, about 4-5 minutes.
** Minced purple onion can be used in leu of the sliced green onions.
*** I like using a couple different colors of bell peppers, but it’s only for color and aesthetics.