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Couscous and Corn Salad


Couscous and Corn Salad with Couscous with red kidney beans, tomatoes, salsa, corn and bell pepper seasoned with cumin.


1 10-ounce box 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 1/2 tablespoon vegetable oil in place of margarine. Cool.

Transfer couscous to mixing bowl. Add remaining ingredients; mix well.

Chill mixture 1 to 2 hours before serving.

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

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 cup
Calories: 235; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 347mg; Carbohydrates: 48g Protein: 9g; Fiber: 4g

Did You Know?

Couscous is a very quick-to-prepare grain side dish. Because it is precooked, it can be ready to eat in less than ten minutes. Once cooked, it can be served hot with a favorite sauce, stew, stir-fry, chilled or stirred into marinated salads with vegetables or even fruit.

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