Cowboy Caviar Couscous Salad
Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.
Ingredients :
- 3/4 cup pearl couscous
- 2 tsp. kosher salt, plus more
- 1 clove garlic, grated
- 1/4 cup vegetable oil
- 2 Tbsp. fresh lemon juice
- 1 1/2 tsp. chili powder
- 1 orange bell pepper, seeds and ribs removed, finely chopped
- 4 scallions, sliced
- 1 can black beans, rinsed, drained
- 1 can whole kernel sweet corn, rinsed, drained
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup pickled jalapeños, finely chopped
Directions :
- Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.
- Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.
- In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed.
- Make Ahead: Salad can be made 3 days ahead. Store in an airtight container and refrigerate.
