Mexican Rainbow Salad Bowl

• Mexican Couscous
• 1 cup Whole Wheat Couscous
• 3 tablespoons Tomato Paste
• 1 teaspoon Chili Powder
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons Cilantro, Finely Chopped
• 1 tablespoon Chives, Finely Chopped
• Splash lime
• salt and pepper
• Mexican Spiced Black Beans
• 1 cup cooked or canned black beans (rinsed well)
• 1 cup homemade salsa or prepared salsa
• Splash lime juice

1. In medium size bowl, add tomato paste and chili powder. Add 1 cup boiling water and mix well. Add couscous and stir. Cover and let sit for 20 minutes.
2. Fluff with fork and add olive oil, herbs and spash of lime juice, salt and pepper.
3. Mix together and place in fridge for 3-4 hours for flavours to blend
4. To prepare salad bowl place a small container of salad dressing in the middle of salad plate or bowl. Using approximate 1/4 cup of each, arrange salad components in a rainbow pattern. I used mexican spiced couscous, mexican spiced black beans, quartered tomatoes, grated carrots, sliced avocado, cooked corn, quartered and sliced cucumbers.

couscous, whole wheat couscous, tomato paste, chili powder, olive oil, cilantro, chives, lime, salt, black beans, black beans, homemade salsa, lime juice

Taken from food52.com/recipes/35830-mexican-rainbow-salad-bowl (may not work)