Confetti Salad

Confetti Salad
Confetti Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup couscous

  • 1 1/2

    cups boiling water

  • 3/4

    cup diced zucchini

  • 3/4

    cup diced red bell pepper

  • 3/4

    cu fresh corn kernel (from about 2 ears)

  • 1/2

    cup diced celery

  • 1/4

    cup chopped parsley

  • salt and pepper to taste

  • 1

    large red bell pepper, cut into 1 inch tall rings

  • Ranch Dressing:

  • 1/4

    cup buttermilk

  • 1/4

    cup sour cream

  • 1

    Tbl. cider vinegar

  • 3

    Tbl. olive oil

  • 2

    Tbl. chopped fresh chives

  • 1/8

    tsp. salt, or more to taste

Directions

Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and wet it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temperature. Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well. Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt. Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad.

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