Cowboy Caviar Couscous Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

3/4 c. pearl couscous

2 tsp. kosher salt, plus more

1 clove garlic, grated

1/4 c. vegetable oil

2 tbsp. fresh lemon juice

1 1/2 tsp. chili powder

1 orange bell pepper, seeds and ribs removed, finely chopped

4 scallions, sliced

1 (15.5-oz.) can black beans, rinsed, drained

1 (15-oz.) can whole kernel sweet corn, rinsed, drained

1 c. halved cherry tomatoes

1/4 c. chopped fresh cilantro

1/4 c. pickled jalapeños, finely chopped

Directions

Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.

Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.

In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed.

Make Ahead: Salad can be made 3 days ahead. Store in an airtight container and refrigerate.

Nutrition

• Calories: 282
• Total Fat: 11 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 518 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 9 g
• Total Sugars: 5 g
• Protein: 9 g