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Cowboy Caviar Couscous Salad

Cowboy Caviar Couscous Salad made with couscous, beans, corn, tomatoes, and fresh herbs
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A vibrant and refreshing salad perfect for summer barbecues, packed with nutrients and flavors from fresh vegetables and beans.

Ingredients

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  • 3/4 cup dry big pearl (Israeli) couscous
  • 1/3 cup vegetable oil (or olive oil)
  • 2 lemons, juiced (about 2 tablespoons)
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, seeds and ribs removed, finely diced
  • 1 small jalapeno pepper, seeded, finely diced
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 4 scallions, diced
  • 1 cup halved cherry tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn kernels, drained and rinsed

Instructions

  1. Add couscous to salted boiling water and cook al dente according to package directions. Drain and rinse under cold water.
  2. In a measuring cup with a spout or a mixing bowl, whisk together the vegetable oil, lemon juice, apple cider vinegar, garlic, salt, pepper, and chili powder.
  3. In a large mixing bowl, combine the cooked and cooled couscous, red bell pepper, jalapeno, red onion, celery, scallions, cherry tomatoes, black beans, and corn.
  4. Pour the dressing over the top and gently toss to coat.
  5. Serve as a salad, side dish, relish, or dip with tortilla chips.

Notes

Rinse couscous well after cooking to prevent stickiness. Adjust spice level by varying jalapeno amount. Consider adding avocado for creaminess.

Nutrition

Find it online: https://glazerush.com/cowboy-caviar-couscous-salad-recipe/