Description
Looking for the best cowboy caviar couscous? This quick, healthy, and easy recipe is full of fresh veggies, beans, and bold flavor! Perfect for meal prep, parties, and lunch ideas. A simple, colorful salad everyone loves ready in no time!
Ingredients
- 1 cup Israeli couscous
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/2 cucumber, diced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the Israeli couscous according to package instructions. Drain and rinse under cold water.
- Dice tomatoes, bell pepper, cucumber, and onion. Rinse black beans and corn.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl.
- In a large mixing bowl, combine couscous, beans, vegetables, and cilantro.
- Pour the dressing over the salad and mix gently to combine.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Add avocado before serving for extra creaminess.
- Swap couscous with quinoa or orzo.
- Use fresh lime juice for the brightest flavor.
- Store leftovers in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil and Mix
- Cuisine: Southwest-Inspired