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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.