Kid-Friendly Rainbow Salad Recipe - Forks Over Knives

Ingredients

• 1½ teaspoons sea salt
• 1½ cups dry whole wheat couscous
• 3 medium Persian cucumbers, sliced (about 2 cups)
• 1 15-oz. can kidney beans, rinsed and drained (1½ cups)
• 1¼ cups fresh or thawed frozen yellow corn kernels
• 1 cup finely chopped red onion
• 2 medium red beets, peeled, quartered, and thinly sliced (1 cup)
• 1 cup cooked shelled edamame
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped orange bell pepper
• ¼ cup orange juice
• ¼ cup pure maple syrup
• 2 tablespoons balsamic vinegar
• 1½ tablespoons lemon juice
• 2 teaspoons dried Italian seasoning, crushed
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder