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  • Prep-time: / Ready In:
  • Makes 11 cups

Perfect for potlucks or other group gatherings, this easy rainbow salad serves up an array of colors and flavors with a slightly sweet profile. A bed of hearty whole wheat couscous provides a delicious backdrop for crunchy carrots, creamy kidney beans, juicy corn, and crisp cucumbers (among other tasty ingredients), but feel free to use any other whole grain that you love. The tantalizing citrus dressing gets an herbal kick from Italian seasoning and black pepper, which provides a yummy contrast to all the fresh, cooling flavors. If you’re serving this salad to kids, ask them how many colors of the rainbow they can spot on their plate! If serving to adults, simply enjoy their satisfied smiles after they take the first bite.

For more 20-minute salad recipes, check out these tasty ideas:


  • 1½ teaspoons sea salt
  • 1½ cups dry whole wheat couscous
  • 3 medium Persian cucumbers, sliced (about 2 cups)
  • 1 15-oz. can kidney beans, rinsed and drained (1½ cups)
  • 1¼ cups fresh or thawed frozen yellow corn kernels
  • 1 cup finely chopped red onion
  • 2 medium red beets, peeled, quartered, and thinly sliced (1 cup)
  • 1 cup cooked shelled edamame
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped orange bell pepper
  • ¼ cup orange juice
  • ¼ cup pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons lemon juice
  • 2 teaspoons dried Italian seasoning, crushed
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder


  1. In a medium saucepan combine 1½ cups water and ½ teaspoon of the salt. Bring to boiling; stir in couscous. Remove from heat and let stand, covered, 5 minutes. Spread couscous on a serving platter.
  2. Arrange the next nine ingredients (through orange pepper) over couscous.
  3. For dressing, in a jar combine the remaining ingredients and 1 teaspoon salt. Cover and shake well. Pour dressing over salad.

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Rachael J. Brown

Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate an oil-free whole-food, plant-based diet for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family’s journey from the standard American diet to a WFPB lifestyle. A licensed practitioner of massage and the pain neutralization technique, Brown is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her Bachelor of Arts in geography from the University of Washington and has been an adjunct professor in nutrition and wellness. For more information follow her on Instagram or visit her website.

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