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Confetti Corn Couscous Salad

Here's how you make Confetti Corn Couscous Salad
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  • Servings: 30
  • Prep: 30m
  • Cook: 10m
    • The following recipe serves 30 people.

Ingredients

The ingredients are:
  • 5 1/3 ounces couscous (quick couscous or 4 ounces israeli couscous)
  • 1 pound frozen corn (thawed and cooked,let cool)
  • 2 cans (4 ounce) black beans (drained and rinsed in cold water)
  • 2 2/3 ounces chopped red onions
  • 1 ounce chopped green peppers
  • 1 ounce chopped yellow peppers
  • 1 ounce chopped orange bell peppers
  • 1 ounce chopped red peppers
  • 1 small zucchini (halved and thinly sliced- use a mandoline)
  • 1/3 cup kalamata olive, pitted and sliced
  • DRESSING
  • 1/2 cup olive oil
  • 1/8 cup white wine vinegar
  • 1/8 cup white balsamic vinegar
  • 7/8 teaspoon cumin
  • 1/3 teaspoon chopped fresh basil
  • 1/3 teaspoon chopped fresh thyme
  • 1/3 tablespoon chopped fresh marjoram
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: If using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes). If using israeli couscous, steam or boil for 13 minutes, remove from heat. If boiling, drain.

  • Step 2: In a huge bowl add couscous, corn, and the rest of the salad ingredients.

  • Step 3: Mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.

  • Step 4: Serve at room temperature.

We hope you enjoy this recipe!

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