Confetti Corn Couscous Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 40 |
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i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great! Ingredients:
16 ounces quick couscous or 12 ounces israeli couscous |
3 lbs frozen corn, thawed and cooked,let cool. |
2 (12 ounce) cans black beans, drained and rinsed in cold water |
8 ounces chopped red onions |
3 ounces chopped green peppers |
3 ounces chopped yellow peppers |
3 ounces chopped orange bell peppers |
3 ounces chopped red peppers |
3 small zucchini, halved and thinly sliced- use a mandoline |
1 cup kalamata olive, pitted and sliced |
1 1/2 cups olive oil |
1/4 cup white wine vinegar |
1/4 cup white balsamic vinegar |
2 1/2 teaspoons cumin |
1 teaspoon chopped fresh basil |
1 teaspoon chopped fresh thyme |
1 tablespoon chopped fresh marjoram |
Directions:
1. if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
2. if using israeli couscous, steam or boil for 13 minutes, remove from heat.
3. if boiling, drain.
4. in a huge bowl add couscous, corn, and the rest of the salad ingredients.
5. mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
6. serve at room temperature.
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