Cooked - Cowboy Caviar Couscous Salad

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Cowboy Caviar Couscous Salad

6.0

½ cup uncooked pearl couscous (or about 1 cup cooked)

1 can (18-oz) black beans (drained and rinsed)

1 can (18-oz) pinto beans or black-eyed peas (drained and rinsed)

1 small can (11-oz) whole kernel corn (drained and rinsed)

½ medium white onion (diced small)

1 red bell pepper (diced small)

1 pint cherry tomatoes (quartered)

2 seeded jalapeños (diced small)

1 large avocado (or 2 small) (diced small)

1 handful fresh cilantro (roughly chopped)

⅓ cup olive oil

1 ½ lime (juiced)

3 Tbsp apple cider vinegar

1 jalapeño (remove seeds to reduce spice)

1 Tbsp honey

2 cloves garlic

1 ½ tsp salt

2 tsp chili powder

Cook couscous according to package directions in salted water. Let it cool to room temperature.
To a large mixing bowl, add cooked and cooled couscous. Then add remaining salad ingredients.
To a small blender, add all ingredients for your dressing. Blend until completely smooth, about 20-seconds.
Pour dressing over salad. Toss to combine. Taste, and adjust salt or lime juice as needed.
Serve cowboy caviar couscous salad with tortilla chips. Enjoy!

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineTex-mex

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 56 weeks ago

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