Cowboy Caviar Couscous Salad
A dietitian-designed salad with 14 grams of fiber per serving. Scoop cowboy caviar couscous salad with chips for a nutritious snack or filling lunch.
Ingredients
Salad
- ½ cup uncooked pearl couscous, or about 1 cup cooked
- 1 can (18-oz) black beans, drained and rinsed
- 1 can (18-oz) pinto beans or black-eyed peas, drained and rinsed
- 1 small can (11-oz) whole kernel corn, drained and rinsed
- ½ medium white onion, diced small
- 1 red bell pepper, diced small
- 1 pint cherry tomatoes, quartered
- 2 seeded jalapeños, diced small
- 1 large avocado (or 2 small), diced small
- 1 handful fresh cilantro, roughly chopped
Dressing
- ⅓ cup olive oil
- 1 ½ lime, juiced
- 3 Tbsp apple cider vinegar
- 1 jalapeño, remove seeds to reduce spice
- 1 Tbsp honey
- 2 cloves garlic
- 1 ½ tsp salt
- 2 tsp chili powder
Instructions
- Cook couscous according to package directions in salted water. Let it cool to room temperature.
- To a large mixing bowl, add cooked and cooled couscous. Then add remaining salad ingredients.
- To a small blender, add all ingredients for your dressing. Blend until completely smooth, about 20-seconds.
- Pour dressing over salad. Toss to combine. Taste, and adjust salt or lime juice as needed.
- Serve cowboy caviar couscous salad with tortilla chips. Enjoy!
Notes
- If you don't have a blender, mince garlic and whisk with other dressing ingredients in a bowl. Omit the extra jalapeño.
- For meal prep, leave the avocado out and add right before serving. It will stay good in the fridge for up to 4 days. Stir before serving.
- For a gluten-free salad, swap couscous for gluten-free orzo, canned chickpeas, or quinoa.
Calories: 378kcal, Carbohydrates: 45g, Protein: 13g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 538mg, Potassium: 927mg, Fiber: 14g, Sugar: 7g, Vitamin A: 1553IU, Vitamin C: 56mg, Calcium: 69mg, Iron: 4mg