This is 4th of July side dish, for a friend’s picnic and fire works, was born of fresh veggies already in the fridge. Costco has been carrying champagne mangos for a few weeks and if you have never had one you really are missing out. They are silky smooth and buttery sweet. This golden mango is smaller than the traditional soft ball sized mango in the grocery store. If you are a sugar junky, like me, you will be eating the flesh off the stone because just slicing off the fruit is not enough.
So, back to this salad . This is a beautiful jeweled salad and refreshing for the summer heat while being a breeze to prepare. Don’t follow my recipe to the “t”, you can creatively substitute ingredients based on what is in your fridge or pantry (couscous for rice, bulgar wheat, orzo pasta…black bean for kidney beans, garbanzo…)
mango lime couscous salad
cook the couscous
1/2 dry, whole wheat couscous
1 cup water
- Bring water to a boil in a small saucepan. If you want to flavor the couscous add, to the water, a tad bit of bullion, sazon seasoning or dried cilantro/thyme. When the water is at a boil add the couscous, cover and remove from heat. DO NOT open the lid for at least 10 minutes. After 10 remove the lid and fluff the cooked couscous with a fork and set aside to cool.
1 can black beans (low/no sodium…otherwise rinse the beans well to remove some sodium)
1 medium red pepper, chopped
1 small onion, diced (red onion or sweet)
1 champagne mango, chopped (or regular mango)
1 medium tomato, chopped
1 corn on the cob, kernels removed (optional, it is just seasonal now in our neck of the woods)
1/2 cup cilantro, chopped
2 scallions, sliced (green & white included)
- gently mix these pretties with the couscous.
2 limes, zest and juice (at least 1/4 cup)
1/4 cup olive oil
2 cloves garlic, minced or through press
1 tsp agave
1/2 tsp salt
pepper, to taste
- whisk this up and add to you glam salad