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Loading... New York Strip Steak with Crisp Black Eyed Peas, Kale, California Avocado and Preserved Lemon Vinaigrette
New York Strip Steak with Crisp Black Eyed Peas, California Avocado, Kale Salad and Preserved Lemon…
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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