Ingredients for Spicy Mexican Couscous Salad
- 1 cup couscous
- 1 tablespoon ground cumin
- 1 (15-ounce) can black beans (rinsed and drained)
- Fresh Corn Kernels
- Purple Onion
- Yellow Bell Pepper
- Jalapeno
- Tomatoes
- Fresh Cilantro
- Lime, Juice Of
- Seasoning Salt
- Garlic Clove
- Olive Oil
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How to Make Spicy Mexican Couscous Salad
- Cook 1 cup couscous according to package directions.
- While couscous cooks, finely chop 1/2 cup red onion, 1/2 cup bell pepper (any color), and 1/2 cup cilantro.
- In a large bowl, combine the cooked couscous, 1 (15-ounce) can black beans (rinsed and drained), chopped red onion, bell pepper, and cilantro.
- In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the couscous mixture and gently toss until everything is well combined.
- Serve immediately or chill for later. Garnish with extra cilantro and a squeeze of lime juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
4g
Carbs
19g
