I will be eating this salad a lot this year, it is so good.
The Good Salad
1 1/4 cup Israeli Couscous
2 oranges, peeled and segments chopped
1 avocado chopped
1/2 cup onion, chopped
1 cup pomegranate arils
1 cup black beans
1 cup frozen corn, thawed
1/2 bottle Kraft Greek Vinaigrette
Cook the Israeli couscous according to package directions, drain well.
I use my own precooked black beans in this salad, the kind that come in the dry form. I soak the beans overnight and cook them in the crock pot. I then freeze the beans in one cup amounts. They freeze well and have less sodium than canned black beans. If you use canned beans, drain the beans well.
I used blood oranges because that is what is currently in season in my garden but any type of orange would work well. My blood oranges are small, so if you use a navel type orange, I would probably only use one. Next time, I might try a Satsuma tangerine in place of the orange.
You could use regular couscous but I prefer the Israeli couscous as it gives more substance to the salad.
Combine all the ingredients and refrigerate a couple of hours before
I love the Kraft brand of Greek Vinaigrette. The flavor is better balanced than the other brands. I think I used about half the bottle on this salad but adjust to your own taste.
The pomegranate was so good in this salad that I am currently researching to see if I can add a pomegranate tree to my garden. The summer may be too tropical but I think I am going to give it a try.
Has anyone tried growing a pomegranate with high humidity summers?