Spring is right around the corner and this esquites couscous salad yells spring and summer time. The fresh veggies add an amazing crunch to the dish. I have recently loved using couscous because of the delicious flavor and texture. The creamy dressing adds a nice cooling factor to the dish, making it perfect for a warm spring or summer day.
Esquites Couscous Salad
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Loading...Ingredients
- 2 cups pearl couscous cooked
- 2 cups roasted corn, I used the roasted frozen corn from Trader Joe’s
- 2 limes
- 1 red bell pepper, chopped
- 1/4 small red onion, chopped
- 1/4 cup cilantro, chopped
- 2 green onions, chopped
- 2 tablespoons pickled jalapeños, chopped
- 3 tablespoons sour cream
- 2 tablespoons vegan mayo
- 1/2 tablespoon adobo chipotle sauce
- 1 teaspoon agave or honey
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese or feta cheese
Instructions
Prepare 2 cups of pearled couscous according to package instructions.
Prepare the veggies by chopping the red bell pepper, red onion, pickled jalapeños, green onions, and cilantro into bite sized pieces.
Next, add all of the chopped veggies to a large mixing bowl, add the roasted corn and cooked couscous.
In a small, make the dressing by mixing together sour cream, vegan mayo (or normal mayo), adobe chipotle sauce, agave, garlic powder, and paprika.
Add the dressing to the large bowl with all of the chopped veggies and couscous.
Sprinkle with cotija cheese and the chopped cilantro. Give it a good mix to ensure everything is well combined.
Serve and top with an additional sprinkle of cotija cheese, cilantro, and paprika. Enjoy!
