Couscous, Corn, and Mushroom Salad
- 2 tbsp extra virgin olive oil
- 1 cup whole wheat Israeli couscous
- coarse salt & ground pepper
- 1 medium sized white onion, peeled and thinly sliced
- 1/2 lb cremini or white button mushrooms, sliced 1/2 inch-thick
- 1 small bunch scallions, white and green parts separated and thinly sliced
- 3 ears of corn, with corn kernels cut off
- 1 can (15.5 oz) black beans, rinsed and drained
- 2 tbsp fresh lime juice
- 1 jalapeno, thinly sliced
- 1/2 cup chopped cilantro
- 1 avocado, halved, pitted, peeled and sliced
- This recipe is vegan
- Produce
- Avocado, pitted (1)
- Black beans (1 can)
- Cilantro (1/2 cup)
- Corn (3 ears)
- Cremini or white button mushrooms (1/2 lb)
- Jalapeno (1)
- Scallions (1 small bunch)
- White onion, medium sized (1)
- Cooking & Baking
- Olive oil, extra virgin (2 tbsp)
- Salt & ground pepper, coarse (1)
- Pasta & Grains
- Israeli couscous, whole wheat (1 cup)
- Drinks
- Lime juice, fresh (2 tbsp)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published August 13, 2010 (2 years ago).
4 people saved this recipe.
