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Magic Valley EC News

Three-Bean Couscous Salad

Not your mother’s three-bean salad

1 box couscous (10 ounces)
1 can black beans (15 ounces), drained and rinsed in cold water until water runs clear, then drained again
1 can cannellini (white kidney) beans (15 ounces), drained
1 can garbanzo beans (15 ounces), drained
1/4 cup chopped green onion, about 2 stalks
1/4 cup peeled, deseeded, chopped zucchini
1/4 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup chopped parsley
Juice of 1 lemon, about 2 tablespoons
1 tablespoon balsamic vinegar
1/3 cup bottled ginger and sesame salad dressing

1. Cook couscous as directed on the package. Cool and place in a large bowl.
2. Add remaining ingredients. Mix well, cover and let sit at least 4 hours, or even better, overnight.