So light and just great for summer with any grilled meat. Love the different flavor of this couscous salad, not your regular one.
- 1 box
- green onion, chopped small
- red bell pepper, chopped small
- 1/4 c
- cilantro, fresh chopped
- 1-8 oz can(s)
- corn, drained
- 1-16 oz can(s)
- black beans, drained and rinsed
- 3 Tbsp
- lime juice
- 4 Tbsp
- olive oil, i prefer extra virgin
- 1 1/2 tsp
- red wine vinegar
- 1/2 - 3/4 tsp
- ground cumin
1Cook couscous according to box directions. If you would like it can be cooked in chicken broth, but would not be vegan them.
2While couscous is cooking, mix together in small bowl the dressing ingredients, lime juice, olive oil, red wine vinegar and cumin. Set aside
3After couscous is cooked, fluff with fork, then add the rest of ingredients. Stir in dressing and then place in refrigerator to chill.
4When ready to serve, stir, taste and adjust seasoning if needed.