It’s been a while but here is a new recipe. I made this dish yesterday to bring to a friend’s for a barbecue. She said to bring a side. Turns out she made almost the same exact salad! Very funny, but they had a few different ingredients so it was cool. (Hers had chopped red pepper, and everyone who knows me knows I would NEVER put sweet peppers in anything!)She also didn’t have the carrots or tomatoes.
I just threw this together quickly and it can totally be changed to what you like. It’s your choice!
This was a very fast and easy salad to make. It’s a nice change from the usual heavy ‘pasta’ type salads. Mostly veggies also so how can it be bad? Enjoy.
1 ½ cups pearl couscous (cooked according to package directions) I also used chicken broth instead of water
1 can corn kernel, drained and rinsed
1 can black beans, drained and rinsed
¼-½ of an english cucumber chopped small (If you use a regular cucumber, remove the seeds and peel)
1 stalk celery sliced/chopped
1 carrot grated or chopped
cherry tomatoes/halved (I used about 20 or so)
¼ cup red onion, finely chopped
1 teaspoon dried dill
½- 1 teaspoon garlic powder (approximately)
salt and pepper to taste
Put all ingredients in a large bowl (except for olive oil). Mix thoroughly. Then slowly add some olive oil to make it smooth and silky. I think I used a couple of tablespoons.
Chill several hours and serve.