Recipe
Salad
Greek Couscous Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium zucchini, chopped | ||
| 1 (15 oz) can cannelloni beans, drained and rinsed | ||
| 1 medium red bell pepper, chopped | ||
| 1 c. Hy-Vee whole kernel golden corn, drained | ||
| ½ c. Greek Feta vinaigrette salad dressing |
Directions
- Prepare couscous according to package directions.
- In a large bowl combine couscous, zucchini, beans, bell pepper and corn.
- Stir in salad dressing to couscous mixture. Cover and refrigerate at least 2 hours before serving.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 19g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 35%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, July 2006