Cous-Cous Salad


  • 1 16-oz Box of Cous-Cous
  • 1 can of black beans
  • 1 can of whole kernel corn
  • 1-2 tomatoes, diced
  • 1 Tbsp. cilantro
  • 1/4 c. lime juice


Cook cous-cous as directed. Transfer cous-cous into a large bowl. Add remaining ingredients and mix together. Ingredients can vary in amounts based on individual taste. Put into refrigerator for two hours. Serve chilled.

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