Couscous, Black Bean and Corn Salad
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
Bring vegetable broth to a boil in a medium pot. Add couscous, stir and cover. Turn off heat and leave for 5 minutes.
Fluff couscous with a fork very well.
Prepare the dressing in a large bowl by whisking together olive oil, vinegar, lime juice and cumin. Add salt and pepper to taste.
Add the black beans, bell pepper, corn, scallions, cucumber and couscous to the dressing and toss all together. Season with more salt and pepper if desired.
Sprinkle a bit of chili powder and add cilantro at the end.
Toss again and refrigerate to let the flavors blend. This makes a great summer salad.