Mexican Couscous Salad
Equipment
Ingredients
Salad
pearl couscous (cooked, cooled)
240 ml
black beans (rinsed, drained)
400 g
black eyed peas (rinsed, drained)
400 g
bell peppers (diced)
3 piece
red onion (diced)
1 piece
tomatoes (diced)
2 piece
corn kernels (fresh)
150 g
fresh cilantro (chopped)
60 g
jalapeño (diced)
30 g
Dressing
olive oil
120 ml
vinegar
30 ml
lime (juiced)
1 piece
ground cumin
1 ml
paprika
1 ml
garlic powder
1 ml
honey
30 ml
salt
5 ml
black pepper
0.5 ml
Instructions
Prepare vegetables
Dice bell peppers, red onion, tomatoes and jalapeño. Chop cilantro.
Make the dressing
Whisk olive oil, vinegar, lime juice, cumin, paprika, garlic powder, honey, salt and pepper until smooth.
Assemble the salad
Combine cooked couscous, black beans, black-eyed peas, corn, diced vegetables and cilantro in a large bowl.
Dress and toss
Pour the dressing over the salad and toss until everything is evenly coated.
Original recipe
Storage
Best eaten within 2 days. Store in airtight container.
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