Ingredients
For the Salad
- 1 cup pearl couscous uncooked
- 1 tablespoon salt
- 15 ounce can black beans drained and rinsed
- 15 ounce can great northern beans drained and rinsed
- 15 ounce can sweet corn drained
- 2 bell peppers diced
- 1 jalapeño seeded and finely diced
- ½ red onion diced
For the Lime Dressing
- ½ cup olive oil
- Zest and juice of 2 limes
- ¼ cup chopped cilantro
- 2 garlic cloves minced
- 2 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Method
- Cook the Couscous: Bring 4 cups of water to a boil in a large pot. Add 1 tablespoon salt and cook the pearl couscous according to the package directions.
- Drain and rinse under cold water to stop the cooking process and cool the couscous. Drizzle with a little oil to prevent the couscous from sticking together. Set aside to cool completely.
- In a large mixing bowl, combine the cooled couscous, black beans, great northern beans, corn, diced bell peppers, jalapeño, and red onion.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime zest, lime juice, cilantro, garlic, honey, salt, pepper, cumin, mustard powder, and paprika until well combined.
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and creates the best flavor.
- Serve cold and enjoy!
Nutrition
Notes
Serving size is 1 cup of pasta salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick stir before serving, as some of the dressing may settle at the bottom.