Confetti Corn Couscous Salad
Created by dienia b on June 20, 2015
- Servings: 30
- Prep Time: 30m
- Cook Time: 10m
- Recipe #19647
Ingredients
- 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
How to Make
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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.
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Step 2: In a huge bowl add couscous, corn, and the rest of the salad ingredients.
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Step 3: Mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
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Step 4: Serve at room temperature.
Nutritional Facts
- Serving Size: 1 (41.7 g)
- Calories 134.7
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 3.8 mg
- Sodium - 87.7 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 2.6 g
- Sugars - 0.2 g
- Protein - 3.8 g
- Calcium - 8.6 mg
- Iron - 0.5 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.1 mg