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In Our Kitchen: A Favorite Salad

This summer there is one food that we've enjoyed almost every week - a couscous, black bean and corn salad. It started out as me mimicking a corn and avocado salad my sister-in-law, Heather, made for our annual Memorial weekend bash, but over time I've adapted it so much that's it's now quite different from the original. 


This has become our go-to party and potluck dish and is always well received, with at least a few people asking for the recipe. My favorite things about this salad is that it's delicious cold or room temperature and it makes for great leftovers. 


Ingredients
  • 3 ears of sweet corn
  • 1 cup (dry) couscous
  • 1 can of black beans
  • 1 T cumin
  • 1 lime
  • 1/2 red onion
  • 2 cloves of garlic
  • 3 red sweet  peppers (or 1 red bell pepper)
  • 1 avocado
  • 5oz (1/2 package) queso fresco
Directions
  • cook sweet corn (in husks) in oven at 350' for 30 minutes, then set aside to cool
  • cook couscous according to package directions
  • rinse and drain black beans, place in a small pan
  • add cumin and juice from lime to black beans, heat just until warm
  • chop onion and peppers into fine pieces, mince garlic
  • saute onion and peppers in hot skillet until tender (about 5 mins)
  • add garlic to onion and peppers, cook for 1 min more
  • pour couscous, black beans, and onions/peppers into a large bowl
  • remove husks from sweet corn and strip/cut kernels from the cob into the bowl. 
  • slice avocado into small cubes and add to bowl
  • crumble queso fresco into bowl
  • gently combine






If you try it, I would love to hear what you think!

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