Here's the Dish ~ Southwest Black Bean and Couscous Salad

If you're looking for something a little different in the side salad department, then you've come to the right place. This is a dish that I make often because it is both easy and tasty, and it's pretty good for you. The recipe below makes enough so that the two of us can eat it throughout the week. Amazingly, I never get tired of this salad. It's also a great dish to bring to a gathering, because it looks pretty and people rave over it.

Southwest Black Bean and Couscous Salad

Ingredients:

1 cup uncooked couscous

1 1/4 cups chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

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

Salt and pepper

Directions: 1. Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.

2. Cover the pot and remove from heat.

3. Let stand for 5 minutes.

4. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.

5. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

6. Fluff the couscous well, breaking up any chunks.

7. Add to the bowl with the vegetables and mix well.

8. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.