Sunday, May 25, 2014

Corn, Tomato and Black Bean Couscous Summer Salad

One of my favorite things about Memorial Day weekend is making summer pasta salads. This couscous salad is the perfect recipe to kick-off your summer season. It was a total hit for us this weekend. It's packed full of fresh ingredients and bursting with flavor. Make sure to serve it in a white or clear bowl because the colors alone makes this salad look like a 4th of July fireworks display. Bright yellow corn, lime green avocado, cherry red tomatoes, black beans, red onions, and pearl colored couscous allow this dish pop with vibrancy. That's all that's added to this salad is fresh lime juice, scallions and a little salt n pepper…the ingredients are so tasty by themselves that a heavy dressing would mask their flavors.

I served this salad room temperature but you could serve it hot or cold. What's great about being able to serve it cold or at room temperature means not having to worry about it going bad if it's sitting out at a BBQ or outdoor dinner party. You can also make this recipe in advance, just make it in the morning, refrigerate it and serve it later. I don't think you'll have to make this ahead because it's so quick to prepare. Plus, it's not a recipe you dread making because it's labor intensive….anyone can make this pasta salad it's that simple.  It will keep well until the next day but it really tastes best eaten the day you make it, so please keep that in mind.

This salad goes excellent with any poultry, beef or seafood. But honestly it makes an amazing vegetarian dish, so eating it alone will totally satisfy your appetite. Yes, you will love me for this recipe my dear vegetarian friends! So if you are looking for a vegetarian dish, a crowd pleaser dish, or an easy to prepare pasta salad dish, make this for your next summer gathering. It will be a total hit like it was in our house this weekend. Salute to summer pasta salads!
Avocado, corn, red onion and black beans…look at the colors!
Now the cherry tomatoes…even more vibrant
Add the cooled couscous which takes less than 10 minutes to make
And there you have it…a summer salad bursting with color and flavor!
It goes well with anything or even as a satisfying vegetarian dish
Corn, Tomato and Black Bean Couscous Summer Salad (Click to print recipe)

Preparation and cook time: 20 minutes

Serves 10


  • 1 5.8 oz box Near East brand roasted garlic couscous (cooked according to package) 
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 avocado, diced
  • 1 pint cherry tomatoes cut in half
  • 1/2 diced red onion
  • juice from 1 lime
  • 2 scallion sprigs, chopped
  • salt n pepper to taste
Cook couscous according to package and let cool. Meanwhile, in a large bowl add corn, black beans, avocado, tomatoes, onion and stir. Add cooled couscous and stir. Now add lime juice scallions and salt n pepper and gently mix until the ingredients are all well coated. Place salad in a large decorative platter.

Food Impressions:

Nate: He just ate some plain couscous….he doesn't like onions or avocado…but you all probably know this by now!

Tyler: "I think this salad tastes so good. The corn makes it really sweet." He ate two helpings and also had a helping of plain couscous….he couldn't get enough.

Zachary: "Wow, mom this is good with the couscous."

Dave: "Love the avocado. Anything with avocado is good with me but it really is a nice compliment to the rest of the ingredients."

Andrea: This recipe is top notch. I plan on making this often throughout the summer. It really keeps well until the next day as well. It's one of those salads that you take one bite and then you can't stop, especially a you are preparing it!

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