Black Bean & Couscous Salad (Sue Bishoff)

Ingredients:

1 cup uncooked couscous
1 1/4 cup cups chicken broth
3 Tb extra virgin olive oil (I used grape seed oil)
2 Tb fresh lime juice
1 twp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded & chopped
1/4 cup fresh cilantro, chopped
1 cup frozen corn, thawed
1 (15 oz) cans black beans, drained & rinsed well
salt & pepper to taste


Directions:

Bring chicken broth to a boil in a 2 qt pan and stir in the couscous. Cover the pot and remove from heat. Let stand 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt & pepper to taste and serve at once or refrigerate until ready to serve.

Note: I mixed another batch of the dressing ingredients and added about half of that. I will probably double all ingredients in the dressing except the cumin next time, and add it all.