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Featuring a feast of colors, flavors and fresh produce, Cumin Glazed Rib Tacos with California Avocado…
Israeli Couscous and California Avocado Salad
Total Time: 15 min
Cook Time:
Cook Time:
Serves: 4
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Ingredients
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 Tbsp. chopped cilantro 1 lime, juiced 1/2 cup Salsa As needed Salt and pepper to taste 2 ripe, Fresh California Avocado, seeded, peeled and choppedInstructions
- Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool
- In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together
- Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed
- Before serving, add chopped avocado
© 2011 What’s Gaby Cooking
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.
Recipe Categories:
Entrees
Salads & Dressings
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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