Confetti Corn Couscous Salad

i am having a party tomorrow so i started out with my basic corn salad, left out the cheese, and embellished. it tastes great!

• Ready In: 40 mins
• Serves: 30-40

Ingredients

• 16  ounces  quick couscous or 12  ounces israeli couscous
• 3  lbs frozen corn, thawed and cooked,let cool.
• 2 (12 ounce) cans black beans, drained and rinsed in cold water
• 8  ounces  chopped red onions
• 3  ounces  chopped green peppers
• 3  ounces  chopped  yellow peppers
• 3  ounces  chopped orange bell peppers
• 3  ounces  chopped  red peppers
• 3  small zucchini, halved and thinly sliced- use a mandoline
• 1  cup kalamata olive, pitted and sliced

• dressing

• 1 1⁄2 cups olive oil
• 1⁄4 cup white wine vinegar
• 1⁄4 cup  white balsamic vinegar
• 2 1⁄2 teaspoons cumin
• 1  teaspoon  chopped fresh basil
• 1  teaspoon  chopped fresh thyme
• 1  tablespoon  chopped fresh marjoram

Directions

1. if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
2. if using israeli couscous, steam or boil for 13 minutes, remove from heat.
3. if boiling, drain.
4. in a huge bowl add couscous, corn, and the rest of the salad ingredients.
5. mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
6. serve at room temperature.