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Couscous and Corn Salad
Courtesy of Wheat Foods Council
Servings: 6
Prep Time: 10 Min. Cook Time: 5 Min. Chill Time: 1 Hr. What you need:
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+ 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 What to do:
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. Nutritional information:
Calories: 235; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 48g; Fiber: 4g; Protein: 9g; Sodium: 347mg;
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