Packed with seasonal bell peppers and charred grilled corn and held together with salsa verde, this Southwest Couscous Salad is a little sweet, a little spicy, and super delicious! It's perfect for a family barbeque.
Author: Courtney Paige
Measuring cups and spoons
1½cupblack beans, drained and rinsed
½cupred onion, diced
⅓cupsweet corn, grilled
⅓cupred bell pepper, diced
⅓cuporange bell pepper, diced
⅓cup yellow bell pepper, diced
Prepare ingredients and wash all produce.
Rinse and drain canned black beans.
Prepare corn. I like to grill it in my Ninja Foodi Grill for 6-8 minutes or until cooked. If I’m short on time, I’ll use frozen or canned corn. To get the same char, sauté the corn in a pan with olive oil.
Prepare couscous (or alternative grain) according to box instructions. Once cooked, rinse with water and put into a serving bowl.
Add all ingredients into the serving bowl with couscous. Top with salsa verde and stir well.
Serve immediately or store in the fridge for up to 5 days.
You may need to add additional salsa verde after refrigerating. It'll be absorbed by the couscous. Don't worry, though. It won't be soggy and will still have tons of flavor.If you don't have enough cilantro or want to lessen the flavor, substitute half the amount required with fresh spinach.