Couscous and Corn Salad

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Ingredient List: 
1 10-ounce box couscous
1/2 tablespoon vegetable oil (used to prepare couscous)
3/4 cup canned dark red kidney beans, rinsed, drained
3/4 cup chopped fresh or canned whole tomatoes, drained
3/4 cup salsa
1/3 cup whole kernel corn
1/4 cup chopped green bell pepper
1/2 teaspoon cumin

Prepare couscous according to package directions using ½ tablespoon vegetable oil in place of margarine. Cool. Transfer couscous to mixing bowl. Add remaining ingredients; mix well. Chill 1 to 2 hours.

Variation: Substitute roasted garlic and olive oil couscous for the plain couscous.

Servings: 6 (1-cup servings)

Calories/Serving: 235

Nutrition: Each serving provides approximately: 9 g protein; 48 g carbohydrates; 4 g fiber; 2 g fat (0 g saturated); 0 mg cholesterol; 18 mcg folate; 1 mg iron; 347 mg sodium.

Source: Wheat Foods Council