Spanish Couscous Salad
You can vary the color and flavor of this salad by adding diced avocado or shredded grilled chicken or beef. For an attractive presentation, surround serving bowl with blue corn chips.
- Cook Time : 5 Minutes
- Recipe Yield : 5 Servings
Ingredients
- 1 ear fresh sweet corn
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup tiny yellow and orange cherry tomatoes or regular red cherry tomatoes, halved
- 1 cup cubed (1/2 inch cubes) Pepper Jack cheese
- 1/3 cup thinly sliced green onions, including green tops
- 3 to 4 tablespoons chopped fresh cilantro
- 1 (5.8 ounce) package NEAR EAST Roasted Garlic & Olive Oil Couscous
- 1 tablespoon lime or lemon juice
- 1 tablespoon olive oil
Preparation Steps
- Remove the husk and silk from corn and with a knife cut the kernels from the cob. Place kernels in a large bowl. (Today's corn varieties are sweet and tender enough to be used raw in this salad.)
- Add beans, tomatoes, cheese, green onions and cilantro to the corn; toss to mix.
- Prepare couscous following package directions. Add hot couscous to the other ingredients and toss gently to mix. (The hot couscous may start to melt the cheese, which is okay.)
- Add lime juice and olive oil just before serving. Adjust seasonings to taste. Serve salad at room temperature.
Nutritional Information
Calories: 345, Calories from Fat: 135, Total Fat: 15g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 622mg, Total Carbohydrate: 40g, Dietary Fiber: 5g, Protein: 16g, Vitamin A: 13%, Vitamin C: 8%, Calcium: 24%, Iron: 2%
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