Print

Cowboy Caviar Couscous Salad

Cowboy Caviar Couscous Salad with black beans, corn, tomatoes, and couscous
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and refreshing salad packed with flavors and textures, combining couscous with fresh vegetables, beans, and corn.

Ingredients

Scale
  • 3/4 cup dry big pearl (Israel) couscous
  • 1/3 cup vegetable oil (or olive oil)
  • 2 lemons, juiced (about 2 tablespoons)
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, seeds and ribs removed, finely diced
  • 1 small jalapeno pepper, seeded, finely diced
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 4 scallions, diced
  • 1 cup halved cherry tomatoes
  • 15-ounce can black beans, drained and rinsed
  • 15-ounce can corn kernels, drained and rinsed

Instructions

  1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
  2. In a measuring cup with a spout (or mixing bowl), whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
  3. In a large mixing bowl, combine the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn.
  4. Pour the dressing over the top and gently toss to coat.
  5. Serve as a salad, side dish, relish, or dip with tortilla chips.

Notes

Letting the salad sit for about 30 minutes in the fridge before serving can enhance the flavors.

Nutrition

Find it online: https://doughdazzle.com/cowboy-caviar-couscous-salad-recipe/