Kidney Bean Couscous -

Kidney Bean Couscous

(10 oz.) couscous
(1/2 tsp.) salt
(1/2 Tbsp.) vegetable or olive oil
(3/4 cup) canned kidney beans, rinsed and drained
(3/4 cup) fresh tomatoes, chopped
(3/4 cup) salsa
(1/3 cup) corn
(1/4 cup) green bell pepper, chopped
(1/2 tsp.) cumin

Salad

Fluffy couscous tossed with kidney beans, tomatoes, corn and bell pepper.

About 10 minutes (plus 1-2 hrs chilling)

About 5 minutes

1Put 2 1/4 cups cold water in a medium saucepan and place over high heat to boil. Add salt and oil.
2When boiling, add couscous and cook 5 minutes or according to package directions, covered. Fluff with a fork, set aside.
3In large bowl, combine cooled couscous and rest of ingredients, toss to combine. Cover and refrigerate 1-2 hours. Serve cold.

Serving Size: 1 cup

Amount Per Serving:

Recipe Category: Salad

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.