Cooked - Cowboy Caviar Couscous Salad

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Cowboy Caviar Couscous Salad

6.0

¾ c. pearl couscous

2 tsp. kosher salt, plus more

1 clove garlic, grated

¼ c. vegetable oil

2 tbsp. fresh lemon juice

2 tbsp. lime juice

1 ½ tsp. chili powder, cayenne, aleppo or harissa

½ tbsp. cumin

1 orange bell pepper, seeds and ribs removed, finely chopped

4 scallions, sliced

1 (15.5-oz.) can black beans, rinsed, drained

1 (15-oz.) can whole kernel sweet corn, rinsed, drained

1 c. halved cherry tomatoes

¼ c. chopped fresh cilantro

¼ c. pickled jalapeños, finely chopped

Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.
Meanwhile, in a small bowl, mix garlic, oil, lemon/lime juice, cumin and chili powder.
In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed.
Make Ahead: Salad can be made 3 days ahead. Store in an airtight container and refrigerate.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 45 weeks ago

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