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Tropical Couscous Salad with Lime Vinaigrette


Serves: 8

Prep Time: 20 minutes

Cooking Time: 5 minutes

Difficulty: Easy

Comments

I took this to a potluck and it received rave reviews. Use fresh mango or papaya if it is ripe, available and reasonably priced and fresh grated ginger if you have it on hand. Add cooked chicken to make it more of a main dish. We lightened it up using Newman's Own Lighten Up Lime Vinaigrette, but you can make your own dressing with lime juice and olive oil below.

Ingredients

1 cup couscous, dry

1 can (15 ounces each) black beans, canned, rinsed and drained

2 cups spinach, fresh baby, chopped

1 pepper(s), bell, red, yellow, or green, seeded and chopped

1 1/2 cups mango, frozen, thawed and chopped

2 green onion(s) , sliced

1/4 cup cilantro, fresh

1/2 teaspoon ginger, ground

1/8 teaspoon pepper, black, ground

1/8 teaspoon cayenne pepper

3 tablespoons salad dressing, Newman's Own Lighten Up Light Lime Vinaigrette, or other citrus vinaigrette

Preparation

In a medium microwave safe bowl, heat 1 1/4 cups of water to boiling. Stir in couscous, cover and let stand and cool for 10 or 15 minutes. Meanwhile, In a large bowl, mix together the beans, spinach, red pepper, mango and green onion. To make the dressing whisk together the cilantro, Newman's vinaigrette, ginger, pepper and cayenne. Combine salad with dressing and toss gently before serving. To make your own dressing: Mix 1/4 cup cilantro (chopped),3 tablespoons lime juice, 4 teaspoons olive oil, 1/2 teaspoon ground ginger, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon cayenne pepper in a small bowl

Nutrition

Per Serving About: 200 calories, 2.5 g fat, 0 g saturated fat, 0 g trans fat, 7 g protein, 43 g carbohydrates, 9 g dietary fiber, 240 mg sodium


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