Salads

Black Bean and Couscous Salad

1 1/4 cups low-sodium chicken broth
1 cup uncooked couscous
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin or 1/4 teaspoon cumin seeds
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained and rinsed

  1. Bring the broth to a boil in a 2-quart saucepan. Stir in the couscous. Cover the pot an remove from the heat. Let stand 5 minutes.

  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add the green onions, red pepper, cilantro, corn and beans. Toss together.

  3. Fluff the couscous with a fork, breaking up any chunks. Add it to the vegetables and mix well.