Ingredients

• 3/4 c. pearl couscous
• 2 tsp. kosher salt, plus more
• 1 clove garlic, grated
• 1/4 c. vegetable oil
• 2 tbsp. fresh lemon juice
• 1 1/2 tsp. chili powder
• 1 orange bell pepper, seeds and ribs removed, finely chopped
• 4 scallions, sliced
• 1 (15.5-oz.) can black beans, rinsed, drained
• 1 (15-oz.) can whole kernel sweet corn, rinsed, drained
• 1 c. halved cherry tomatoes
• 1/4 c. chopped fresh cilantro
• 1/4 c. pickled jalapeños, finely chopped

Directions

• Bring a medium pot of water to a boil. Add couscous and 2 teaspoons salt. Cook according to package instructions, drain, and rinse with cold water.
• Meanwhile, in a small bowl, mix garlic, oil, lemon juice, and chili powder.
• In a large bowl, combine couscous, bell pepper, scallions, beans, corn, tomatoes, cilantro, and jalapeños until combined. Add dressing and toss to coat; season with salt, if needed.

Notes

• 11-13-25 1/2 Recipe
• I added
• 2 tbsp Red Onion Diced
• I Used
• Negro/Pasilla Chile Powder
• Make Ahead:
• Salad can be made 3 days ahead. Store in an airtight container and refrigerate.

Photos