Cajun Red Bean and Couscous Salad
Add some spice to your next picnic with this cajun red bean and couscous salad!
Dressing:
| 1 Tbsp. (15 ml) | olive oil |
| 2 tsp. (10 ml) | red wine vinegar |
| 1 clove | garlic, minced |
| 1/2 tsp. (2 ml) | Cajun seasoning |
| to taste | salt and fresh ground pepper |
| 1/3 cup (75 ml) | whole wheat couscous |
| 1 cup (250 ml) | canned red kidney beans |
| (drained and rinsed) | |
| half | green pepper, diced |
| 1/4 cup (50 ml) | corn |
| 1 | green onion, thinly sliced |
| 1 Tbsp. (15 ml) | parsley or coriander, finely chopped |
In a large bowl, whisk together the dressing ingredients.
In a saucepan, bring 1/2 cup (125 ml) of water to boil. Remove from heat and add couscous. Cover and let stand for 5 minutes.
Add couscous, kidney beans, green pepper, corn and the parsley/coriander to the dressing. Mix well to combine.
This may be made up to 24 hours ahead of serving time. You may also add halved cherry tomatoes and 1/2 cup of shredded cheese.
Chickpea Salad with Lemon Dressing
This flavourful chickpea salad with lemon dressing is great for packing along to a picnic. It may be made the day before and can also easily be doubled for a crowd.
Chickpea salad is also delicious as a filling in sandwiches. Simple fill a lettuce-lined pita bread and enjoy!
| 1 19 oz. (540 ml) can | chickpeas, drained |
| 3/4 cup | celery, thinly sliced |
| 1/4 cup | radish, thinly sliced |
| 1/2 cup | sweet onion (Vidalia) or red onion, thinly sliced |
| 1 tbsp. | fresh parsley, minced |
| 1/2 cup | cherry tomatoes, quartered |
Lemon Dressing:
| 2 tbsp. | plain yogurt |
| 1/4 cup | low-fat mayonnaise |
| 1 1/2 tsp. | Dijon mustard |
| 1/2 tsp. | each, salt & pepper |
| 1 tsp. | grated fresh lemon rind |
Using the bowl you will take to your picnic, whisk together the dressing ingredients.
Add all other ingredients to the bowl and toss to coat evenly.
This may be prepared and refrigerated up to 24 hours before picnic time. Makes 4 servings.
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