Black Bean and Cous Cous Salad

Emily Waltman

1 c. uncooked cous cous 1 can chicken broth 3 T EVOO 3 T fresh lime juice 2 t red wine vinegar ½ t ground cumin 10 green onions, chopped 1 red bell pepper, chopped 1 c. frozen corn 1 can (15 oz) black beans, drained ½ c. cilantro Salt and pepper to taste Directions: Bring broth to a boil and stir in cous cous- cover, remove from heat and let stand 5 min In a small bowl wisk together olive oil, lime juice, vinegar and cumin. In large bowl add onions, peppers, corn, beans and cilantro. Mix well and add dressing- toss to coat. Fluff couscous well and add to the bowl of veggies. Salt and pepper to taste. Refrigerate until ready, I think it’s better served the next day. Serves 6-8