South of the Border Couscous Salad
If you love Mexican flavors and couscous, you'll love this tasty South of the Border Couscous Salad!
Couscous is combined with black beans, onions, red peppers, corn, cilantro, jalapeno, garlic and lime juice for a hearty salad. A great potluck dish and super easy to make!
The original recipe was in the September 2006 Vegetarian Times in their One-Dish Dinners section. There was also a recipe for Greek Rice Salad that I'll be making before it gets too chilly.
We loved this recipe - a nice take on our favorite Mexican black beans! I adapted the recipe slightly adding a red pepper and increasing the cilantro. The original recipe called for roasted garlic-flavored olive oil which I didn't have, so I used a minced clove of fresh garlic blended in with the salt and extra virgin olive oil.
South of the Border Couscous Salad (adapted from Vegetarian Times):
1 package plain couscous
1/2 tsp cumin
15 oz can black beans, drained and rinsed
1 cup fresh corn kernels
1/2 cup red onion, chopped
1 red pepper, seeded and chopped
1 jalapeno, seeded and diced
1/2 cup chopped cilantro
Juice of one large lime
1/2 tsp salt
1 large garlic clove, minced
2-3 tbsp olive oil
Cook the couscous per package directions.
Add the cumin, black beans, and chipped vegetables and herbs.
Whisk together the dressing ingredients and pour over couscous. Stir gently until the dressing is well distributed.