Texas Caviar Pasta Salad
Submitted by Melinda DeWees, Spoon River Electric Cooperative
Servings 20
Ingredients
- 4 cups water
- 1 cup pearl couscous uncooked
- 1 tablespoon salt
- 1 teaspoon olive oil
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can Great Northern beans drained and rinsed
- 1 15-ounce can sweet corn drained
- 2 multicolor bell peppers diced
- 1 jalapeno seeded and finely diced
- 1/2 red onion finely diced
Dressing:
- 1/2 cup olive oil
- 2 limes zest and juice
- 1/4 cup cilantro chopped
- 2 cloves garlic minced
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
Instructions
- Place water in a large pot and bring to a boil.
- Add 1 tablespoon of salt and 1 teaspoon olive oil. Then add couscous. Cover, reduce heat and simmer for about 8 minutes, stirring occasionally.
- Drain and rinse under cold water to stop the cooking process.
- Place in a large bowl and drizzle with olive oil to prevent the couscous from sticking. Set aside to cool completely.
- Once cooled, stir in the beans, corn, peppers and onion.
- In a small bowl, combine all the dressing ingredients, mix well and pour over the couscous mixture. Toss together until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, refrigerate overnight.
- Serve with tortilla chips.
