Cous Cous, Corn & Black Bean Salad with Chipotle DressingPosted: August 29, 2013
As much as I absolutely love the fall months, I’m not quite ready for summer to end. I’m holding on to every fresh berry and ripe tomato I can get my hands on and I’m especially not ready for Hobby Lobby to be filled with scarecrows and pumpkins. Don’t get me wrong, fall is probably my favorite time of year, but I don’t want to skip the end of summer. Given the fact that it won’t get even slightly chilly here in Louisiana until maybe mid-October, I guess I have a bit more time.
For me, salads are the best thing to eat in the summer. And even though I could certainly make this salad in the fall or winter, there’s something summery about it. The tangy feta and spicy chipotle make this easy dish flavor packed.
For a heartier salad, add some chopped rotisserie chicken or mixed greens and avocado. But without any of those things, this is still a hearty and delicious salad.
Happy end of summer!
For the salad:
2 cups of plain cous cous
1 1/2 cups fresh or frozen corn kernels
1 can (15oz) black beans, drained & rinsed
1 cup crumbled feta
A handful of blue corn tortilla chips
optional: chopped rotisserie chicken, sliced avocado, a handful of mixed greens
1 Tablespoon olive oil
1/2 Tablespoon chopped chipotle chile in adobo (found in a small can on the Mexican foods aisle)
1 garlic clove
1/2 teaspoon salt
1/4 cup of water
Cook cous cous according to package directions, fluff and scoop 2 cups into a large bowl. Add drained & rinsed black beans, corn. Add chicken if using.
In a blender combine dressing ingredients. Add to cous cous mixture and stir to combine.
Place salad ingredients in a bowl on top of a handful of mixed greens if using. Top with a sprinkling of feta, cilantro and avocado. Serve with tortilla chips.