Confetti Corn Couscous Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 30
• 16 ounces quick couscous or 12 ounces israeli couscous
• 3 lbs frozen corn, thawed and cooked,let cool.
• 2 (12 ounce) cans black beans, drained and rinsed in cold water
• 8 ounces chopped red onions
• 3 ounces chopped green peppers
• 3 ounces chopped yellow peppers
• 3 ounces chopped orange bell peppers
• 3 ounces chopped red peppers
• 3 small zucchini, halved and thinly sliced- use a mandoline
• 1 cup kalamata olive, pitted and sliced
• 1 1/2 cups olive oil
• 1/4 cup wine vinegar
• 1/4 cup balsamic vinegar
• 2 1/2 teaspoons cumin
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh marjoram

Recipe

• 1 if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
• 2 if using israeli couscous, steam or boil for 13 minutes, remove from heat.
• 3 if boiling, drain.
• 4 in a huge bowl add couscous, corn, and the rest of the salad ingredients.
• 5 mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
• 6 serve at room temperature.