Bright and colourful, this Mexican Salad comes together quickly. Layer bottom of salad plate or bowl with romaine lettuce. In a rainbow pattern, add Mexican Spiced Whole Wheat Couscous, Mexican Spiced Black Beans, Cooked corn, chopped cucumbers, grated carrots, sliced avocado, and quartered tomatoes. Serve with pepitas and Ranch Dressing
Mexican Spiced Whole Wheat Couscous
3 tablespoons tomato paste
1 teaspoon chili powder
1 cup whole wheat couscous
1 tablespoon olive oil
2 tablespoons cilantro
1 tablespoon chives
salt and pepper
lime wedge
Add 1 cup boiling water and mix well.
While stirring add 1 cup whole wheat couscous, cover and let sit for 20 minutes.
Fluff with a fork and add olive oil, chives, cilantro,a spash of fresh lime juice, salt and pepper.
Mexican Spiced Black Beans
1 cup cooked black beans
1 cup homemade salsa or your favourite prepared salsa.
For this recipe I prefer a more sauce like salsa. Mix together and refridgerate for 2–3 hours for flavours to develop.