As the summer months approach us, I find myself eating less soup and getting more into my salads. This is an easy salad to throw together, tastes just as good the second day as it did the first, and is great for quick and healthy lunch.
INGREDIENTS:
1 1/4 Cup Vegetable Broth
1 Cup Uncooked Whole-Wheat Couscous
1 Tb. Olive Oil
2 Tb. Lime Juice
1 tsp. Red Wine Vinegar
1/2 tsp. Ground Cumin
8 Green Onions, Chopped
1 Red Bell Pepper, Chopped
1/4 Cup Chopped Cilantro
1 Cup Corn Kernels
2-15 oz Cans Black Beans
Small Can Green Chilies - Optional
DIRECTIONS
Bring vegetable broth to boil and stir in couscous. Cover pot and remove from heat. Set aside and let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn, beans and green chilies (if using, I love them!) and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Refrigerate until ready to serve.
