Cajun Red Bean and Couscous Salad
12 people added this to their Recipe Box
Vegetables and beans add texture and colour to couscous salad.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 295 |
| pro | 11 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 49 g |
| fibre | 11 g |
| chol | 0 mg |
| sodium | 328 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 5% |
| vit C | 52% |
| folate | 29% |
Suggested Recipes
-
1/3 cup (75 mL) whole wheat couscous
1 cup (250 mL) rinsed drained canned red kidney beans
Half sweet green pepper, diced
1/4 cup (50 mL) frozen corn
1 green onion, thinly sliced
1 tbsp (15 mL) minced fresh coriander or parsley
Cajun Dressing:
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) red_wine_vinegar
1 clove garlic, minced
1/2 tsp (2 mL) cajun seasoning
Pinch each salt and pepper
Preparation:
In saucepan, bring 1/2 cup (125 mL) water to boil; remove from heat and add couscous. Cover and let stand for 5 minutes; fluff with fork.
Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Cajun Dressing: In large bowl, whisk together oil, vinegar, garlic, Cajun seasoning, salt and pepper. Add couscous, kidney beans, green pepper, corn, green onion and coriander; toss to combine. Divide between 2 airtight containers. (Make-ahead: Refrigerate for up to 24 hours.)
Additional Information
- Tip: For extra protein, add 1 can (6 oz/170 g) water-packed tuna or 1/4 cup (50 mL) cubed or shredded cheese. Chopped tomatoes or halved cherry tomatoes are also nice additions.
Tags:
Salads and Salad Dressings; Grains; Beans and Legumes; Vegetables; Boil/Simmer; Make-Ahead; For One or Two;
Source
Canadian Living Magazine: September 2007
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