Southwest Couscous Salad
This month’s 75th anniversary look back features Old-World Baked Beans from July 1955
Keywords
- Contests
- Food
- Recipes
- TCP Kitchen
- TCP 75th Anniversary
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Cooking tools:
- Mason jar
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Fork
- Mixing bowl
- Spatula
- Serving platter
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 1 1/2 cups water
- 1 cup uncooked couscous
- 2 cups canned corn with red and green peppers, drained
- 1 can (15 ounces) black beans, drained
- 1/4 cup chopped tomato (or 6–8 cherry tomatoes, halved)
- 2 tablespoons thinly sliced green onions
- 1/2 bunch cilantro, chopped
- 1/3 cup olive oil
- 3/4 cup fresh lime juice
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- Salt, to taste
- Lettuce leaves, for serving (optional)
- Cilantro sprigs and lime slices, for garnish (optional)
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