Author Notes
Great for a packed lunch or dinner, this colourful salad is quick and easy to put together, very nutritious and delicious! —Laura
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Ingredients
- Mexican Couscous
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1 cup
Whole Wheat Couscous
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3 tablespoons
Tomato Paste
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1 teaspoon
Chili Powder
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1 tablespoon
Extra Virgin Olive Oil
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2 tablespoons
Cilantro, Finely Chopped
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1 tablespoon
Chives, Finely Chopped
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Splash
lime
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salt and pepper
- Mexican Spiced Black Beans
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1 cup
cooked or canned black beans (rinsed well)
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1 cup
homemade salsa or prepared salsa
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Splash
lime juice
Directions
- Mexican Couscous
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In medium size bowl, add tomato paste and chili powder. Add 1 cup boiling water and mix well. Add couscous and stir. Cover and let sit for 20 minutes.
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Fluff with fork and add olive oil, herbs and spash of lime juice, salt and pepper.
- Mexican Spiced Black Beans
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Mix together and place in fridge for 3-4 hours for flavours to blend
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To prepare salad bowl place a small container of salad dressing in the middle of salad plate or bowl. Using approximate 1/4 cup of each, arrange salad components in a rainbow pattern. I used mexican spiced couscous, mexican spiced black beans, quartered tomatoes, grated carrots, sliced avocado, cooked corn, quartered and sliced cucumbers.
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