After a busy (but fun!) wedding weekend with friends from college, going grocery shopping Sunday afternoon (after the depressing Saints loss to the Chiefs) was out of the question.

As Mark started his first day at his new job on Monday, I brainstormed recipes during a slow day at work.

What can we throw together without going to the store?

I knew we had canned black beans and corn—and a brand new container of whole grain couscous.

I salvaged a lovely little red pepper from our garden last week that needed to be eaten soon.

The spice cabinet was full of dried cilantro (avoiding the store, so no fresh), cumin, cayenne pepper, and a barely-used bottle of chipotle-infused olive oil that was just dying to become a dressing.

This could work. Behold, my “raid the pantry” black bean, corn & couscous salad:

Ingredients

• 1 cup prepared couscous
• 1 small red bell pepper, chopped
• 1/2 onion, chopped
• 1 can black beans, rinsed & drained
• 1 can corn, rinsed & drained
• crushed red pepper, cumin, cilantro, salt, & pepper, to taste
• 1/4 cup white wine vinegar, lime juice, etc.
• 1/3 cup oil (I used half chipotle-infused, half EVOO)

Directions

1. Prepare couscous according to directions and set aside (covered, to keep warm)
2. Sautee onion & red pepper until tender, seasoning with a bit of the seasonings
3. Add the drained beans & corn to the onion/pepper mixture & heat through
4. To prepare dressing, whisk together the acid (lime juice or vinegar), oil, and seasonings
5. Serve the couscous topped with the bean/corn mixture & dress to your personal taste

You could very easily make this with quinoa or another grain. This made plenty of leftovers for the two of us, so I’m now brainstorming another couscous dish and possibly some quesadillas with the bean & corn mixture (another way to avoid going to the store).