Couscous, Corn and Bean Salad
Quick and easy to prepare, this Southwestern-flavored couscous salad just needs to chill out in the frig for an hour or so before serving to allow its complementary flavors to marry.
1 (10-ounce) box couscous
3/4 cup canned dark red kidney beans, rinsed and drained
3/4 cup chopped fresh or canned whole tomatoes, drained
3/4 cup green chile and tomato-based salsa
1/3 cup whole kernel corn
1/4 cup chopped green bell pepper
1/2 teaspoon ground cumin
- Prepare couscous according to package directions using 1/2 tablespoon vegetable oil in place of the butter/margarine. Cool.
- Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.
Makes 6 servings.
Variation: Substitute roasted garlic and olive oil flavored couscous for the plain couscous.
Nutritional Information Per Serving (1/6 of recipe): 235 calories; 9 g protein; 48 g carbohydrates; 4 g fiber; 0 g fat (0 g saturated); 0 mg cholesterol; 2 mcg folate; 1 mg iron; 347 mg sodium.
Recipe and photograph provided courtesy of Wheat Foods Council.