Israeli Couscous and Avocado Salad
This tasty salad is sure to become a family favorite.
1 cup Israeli Couscous
1 red bell pepper, chopped
1 cup black beans, cooked and drained
2 ears corn, kernels removed
4 scallions, chopped
2 tablespoons chopped cilantro
Juice of 1 lime
½ cup salsa
salt and pepper to taste
2 ripe avocados, seeded, peeled and chopped
- Cook the couscous according to the package directions. Remove from the heat and set aside to cool.
- In a large bowl combine the red pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together. Add the couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed.
- Add the chopped avocado and serve.
© Photo courtesy of the California Avocado Commission