Couscous Corn and Black Bean Salad

This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 2  cups vegetable broth (or chicken)
• 1 (10 ounce) box couscous
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup  chopped fresh cilantro
• 5  tablespoons fresh lime juice
• 2  teaspoons  minced garlic
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup  fresh corn kernel, roasted (or use frozen, or canned)
• 2  tomatoes, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄3 cup  thinly sliced green onion

Directions

1. In 2 quart saucepan, bring broth to boil.
2. Stir in couscous; cover. Remove from heat and let stand 5 minutes. Fluff with a fork.
3. Place couscous in a large bowl.
4. Combine olive oil, cilantro, lime juice, garlic, salt and pepper.
5. Gently fold into couscous.
6. Add remaining ingredients and fold gently. Adjust salt and pepper to taste.
7. Refrigerate, covered, for at least one hour, or overnight.