Mexican Couscous Salad
Kathy Danell
This Mexican bean salad takes on a new twist with the addition of couscous. A great summer salad with lots of spice! It’s great for a party or BBQ!
ingredients
- 1 (15oz) can black beans, drained
- 1 (15oz) can kidney beans, drained
- 1 (15oz) can cannellini beans, drained
- 1 green, red, and yellow pepper, chopped
- 1 small red onion, chopped
- 2 zucchini, thinly sliced
- 1 cucumber, chopped
- 1/2 C olive oil
- 1/2 C red wine vinegar
- 2T fresh lime juice
- 1T lemon juice
- 2T sugar
- 1T salt
- 1 clove garlic, crushed
- 1/4 C cilantro, chopped
- 1/2T ground cumin
- 1/2T ground black pepper
- 1/2t chili powder
- a couple of dashes of hot pepper sauce
- 2 pkg (5.6 oz Near East brand) couscous
directions
- 1
1 Prepare the couscous according to the package, cool and set aside.
- 2
2 In a large bowl, combine beans, bell peppers, zucchini, cucumber, and onion. Add the cooled couscous and toss well.
- 3
3 In a small bowl, whisk the olive oil, vinegar, lime and lemon juices, sugar, salt, garlic, cilantro, cumin, chili powder, and pepper. Season to taste with hot sauce and add to the veggies. Toss well.
Source: Pear
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