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Southwestern Couscous Salad

Serves: 12
Total Calories: 107

Ingredients

SALAD
1 1/2 cups water
1 cup uncooked couscous
1 1/2 cups frozen corn (from 1-lb. pkg.), cooked, cooled
1 (15-ounce) can black beans, drained, rinsed
1/4 cup chopped seeded tomato
1/4 cup chopped green bell peppers
1/4 cup chopped red bell pepper
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro or parsley

DRESSING
1/3 cup olive oil or vegetable oil
1/4 cup (1/4 to 1/3) lime juice
1/4 teaspoon salt, if desired
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon ground red cayenne pepper

GARNISH, IF DESIRED
lettuce leaves
Fresh cilantro
lime slices

Directions:

Bring water to a boil in small saucepan remove from heat. Stir in couscous. Cover let stand 5 minutes. Cool completely.

In large bowl, combine all salad ingredients toss to combine. In small jar with tight-fitting lid, combine all dressing ingredients shake well. Pour over salad toss to coat. Cover refrigerate 1 hour to blend flavors.

Line serving platter with lettuce leaves spoon salad over lettuce leaves. Garnish with cilantro and lime slices.

Nutrition Per Serving (1/2 cup): Calories 150 Protein 4g Carbohydrate 21g Fat 6g Sodium 120mg

PICTURE: Top to bottom: Southwestern Couscous Salad, Bean and Pepper Salad with Citrus Dressing

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 107
Calories from Fat: 59

This Southwestern Couscous Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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