Just because it's blistering cold outside doesn't mean you can't inject a little dose of sunshine at the dinner table. This hearty salad holds its own, and sports a spirited, zippy vinaigrette that you'll want to make again and again.
Ingredients:
|
1 cup couscous |
1 can corn, drained |
Method:
Cook couscous according to package directions. Fluff with a fork, and add to a large salad bowl. Rinse beans, and add to the bowl, followed by mango, red onion, bell pepper, carrot, cilantro, dill, corn and avocado.
Make the dressing. In a small mason jar, combine balsamic vinegar, extra virgin olive oil, along with a pinch of paprika, sugar, salt and pepper. Seal tightly with a lid, and shake vigerously to emulsify.
Add dressing to salad, toss well to combine, and serve immediately. Keeps covered in the regrigerator for up to five days.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
