Israeli Couscous and California Avocado Salad
(8)
Loading...Total Time:
15min
Cook Time:
15min
Ingredients
Serves:
4
| 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 chopped |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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
*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.
© 2011 What’s Gaby Cooking
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