Black Bean, Corn & Couscous Salad

BLACK BEAN, CORN & COUSCOUS SALAD

SERVINGS: 14

SERVING SIZE: 1/3 CUP

½ cup (or 5 oz. box) Couscous

1 ½ cups Chicken Broth

½ tsp. Cumin

1 T. Olive Oil

2 T. Lime Juice

Ground Pepper to taste

1 cup Black Beans, canned, rinsed and drained

1 cup Corn, frozen, thawed

1 small Red Pepper, diced (or substitute with Cherry Tomatoes)

½ cup Salsa

2 Green Onions, chopped

3 T. Cilantro, fresh or 1 tsp. dried

1 tsp. Parsley, dried

1.  Bring broth to a boil in small saucepan. Stir in couscous and cook according to directions on box. Remove from heat and add cumin. Place in serving bowl to cool.

2.  While the couscous is cooking, combine the ingredients to make a dressing (the oil, lime juice and black pepper).

3.  Add the remaining ingredients to the couscous in serving bowl. Stir well and then add the oil mixture.

4.  Chill in refrigerator for several hours prior to serving.