Couscous and Corn Salad
Courtesy of Wheat Foods Council 6 Servings • 10 Min. Prep Time • 5 Min. Cook Time • 1 Hr. Chill Time| Ingredients |
|---|
| 1 10-oz. box couscous |
| 1/2 Tbsp. vegetable oil (used to prepare couscous) |
| 3/4 c. canned dark red kidney beans, rinsed, drained |
| 3/4 c. chopped fresh or canned whole tomatoes, drained |
| 3/4 c. salsa |
| 1/3 c. whole kernel corn |
| 1/4 c. chopped green bell pepper |
| 1/2 tsp. cumin |
Directions:
1. Prepare couscous according to package directions using 1/2 Tbsp. vegetable oil in place of margarine. Cool. Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.
* Variation: Substitute roasted garlic and olive oil couscous for the plain couscous.
Nutrition:
Calories: 235; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 48g; Fiber: 4g; Protein: 9g; Sodium: 347mg;