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Tex-Mex Couscous Salad

Author Vianney Rodriguez

Ingredients

  • For Pickled Red Onions:
  • 1 red onion thinly sliced
  • ½ cup Holland House sherry Cooking wine
  • Salt and freshly ground pepper
  • 2 teaspoon Mexican oregano
  • 1/4 cup extra-virgin olive oil
  • In a small bowl toss the red onions with the sherry vinegar and season with salt, pepper and oregano. Let stand for 15 minutes, then whisk in the oil.
  • For Salad:
  • 1 cup Israeli Couscous
  • 1 can 15oz black beans, drained and rinsed
  • 1 can 15 oz Mexican style dice tomatoes with green chiles
  • ¼ cup chopped cilantro
  • 1 lime juiced
  • 2 avocados seeded and diced
  • Sherry pickled red onions

Instructions

  1. For pickled red onions:
  2. In a small bowl, toss the red onions with the sherry vinegar and season with salt, pepper and oregano. Let stand for 15 minutes, then whisk in the oil.
  3. For salad:
  4. Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool. In a large bowl combine the black beans, diced tomatoes, cilantro, lime juice, avocados and sherry pickled red onion; mix together. Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed.