Southwestern Pearl Couscous Salad
Equipment
Ingredients
Salad
pearl couscous (cooked, cooled)
180 g
black beans (rinsed, drained)
400 g
black-eyed peas (rinsed, drained)
400 g
bell peppers (diced)
300 g
red onion (diced)
120 g
tomatoes (diced)
250 g
corn kernels (fresh)
150 g
fresh cilantro (chopped)
30 g
jalapeño (diced)
30 g
Dressing
olive oil
120 ml
vinegar
30 ml
lime (juiced)
1 piece
ground cumin
1.5 g
paprika
1.5 g
garlic powder
1.5 g
honey
40 g
salt
6 g
black pepper
0.5 g
Instructions
Prepare vegetables
Dice bell peppers, red onion, tomatoes, and jalapeño. Chop cilantro.
Make the dressing
In a small bowl, whisk together olive oil, vinegar, lime juice, cumin, paprika, garlic powder, honey, salt, and black pepper.
Assemble the salad
In a large bowl, combine cooked and cooled pearl couscous, rinsed black beans, black-eyed peas, diced vegetables, corn kernels, and chopped cilantro. Pour dressing over and toss gently to combine.
Serve
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld. Garnish with extra cilantro if desired.
Original recipe
Storage
Best served fresh but can be stored in the refrigerator. Stir before serving if stored. Do not freeze as texture will deteriorate.
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