Couscous and Corn Salad

Couscous and Corn Salad

Courtesy of Wheat Foods Council 6 Servings • 10 Min. Prep Time • 5 Min. Cook Time • 1 Hr. Chill Time


1 10-oz. box couscous
1/2 Tbsp. vegetable oil (used to prepare couscous)
3/4 c. canned dark red kidney beans, rinsed, drained
3/4 c. chopped fresh or canned whole tomatoes, drained
3/4 c. salsa
1/3 c. whole kernel corn
1/4 c. chopped green bell pepper
1/2 tsp. cumin


1. Prepare couscous according to package directions using 1/2 Tbsp. 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.


Calories: 235; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 48g; Fiber: 4g; Protein: 9g; Sodium: 347mg;