Recipe
Salad
Couscous Salsa Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 1 (10 oz) box dry couscous | ||
| 3 Roma tomatoes, diced | ||
| 1 green pepper, diced | ||
| ½ small red onion, diced | ||
| 2 jalapeno peppers, seeded and minced | ||
| 2 c. frozen Hy-Vee corn | ||
| 1 (15 oz) can Hy-Vee black beans, drained and rinsed | ||
| ¾ c. Hy-Vee light Italian dressing | ||
| Juice of 1 lime | ||
| ½ tsp. ground cumin | ||
| ½ tsp. Hy-Vee salt |
Directions
- Bring water to a boil in small saucepan. Add couscous, remove from heat and cover. Let sit for 5 minutes. Fluff with a fork, then place couscous in the refrigerator to cool.
- In a large bowl, combine tomatoes, green pepper, red onion, jalapeño peppers, corn and black beans. Add couscous.
- Whisk together Italian dressing, lime juice, cumin and salt.
- Pour over couscous mixture and stir until combined.
- Serve immediately or refrigerate until serving.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 19g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 2%