Couscous, Black Bean and Corn Salad

Ingredients

  • 1 cup couscous, uncooked
  • 1-1/4 cups vegetable broth
  • 1- 15 oz. can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 green or red bell pepper, chopped
  • 4 scallions, chopped
  • 1/2 to 1 cup cucumber, diced
  • 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 2 tablespoons lime juice, (more if you like it tangy)
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • handful of cilantro, chopped
  • a pinch or two of chili powder

Instructions

  1. Boil broth in medium pot.
  2. Add couscous, stir and cover. Turn off heat and leave for 5 minutes.
  3. Fluff couscous with a fork.
  4. Whisk together olive oil, vinegar, lime juice and cumin. Add salt and pepper to taste.
  5. Add black beans, bell pepper, corn, scallions, cucumber and couscous.
  6. Toss together, add more s&p if needed.
  7. Sprinkle a bit of chili powder and add cilantro at the end.
  8. Toss again and refrigerate to let the flavors blend.

  9. Serves: 6
  10. Preparation time: 10-15 minutes