Saturday, August 29, 2015

Mexi-Corn Israeli Coucous Salad

This is a great salad to make for lunches during the week or to take to a potluck. It's the perfect mix of veggies, whole grains, and beans. It will serve 4-5 people as a lunch meal or more if it's served as a side dish.

3 ears of corn, cooked in the husk in the microwave then cooled
1 cup of dry, whole wheat Israeli couscous
1 1/2 cups water
2 small or one large zucchini, diced very small
1 cup of organic cherry or grape tomatoes, chopped into quarters
1/2 yellow bell pepper, diced very small
1/2 red bell pepper, diced very small
1 can black beans, rinsed and drained
1/2 cup fresh lime juice
1 t. cumin powder
1/2 t. salt-free chili powder
1/2 t. Himalayan pink salt
1/2 t. onion powder
1/2 t. garlic powder

NOTE: I buy my whole wheat Israeli couscous from It's Bob's Red Mill brand.

Cook 3 ears of corn according the to link above. Let the ears cool before removing the husk.

Bring the water to a boil and add the Israeli couscous. Cover and simmer for 20 minutes until most of the water is gone. Drain off any additional water. Chill in a large storage container that you will use to store the salad in the fridge.

While the couscous is cooking, chop the veggies and get all of the seasonings measured out. Cut corn kernels off the cobs into a bowl. Rinse and drain the black beans. Squeeze the lime juice.

When everything is cooled, mix the corn, beans, couscous, veggies, seasonings, and lime juice together. Chill before serving.

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