Tex-Mex Couscous Salad

Prep: Prep: 10 minutes Cook: 10 minutes

Serves:4-6

By Mary McDougall

Ingredients

  • 2 cups vegetable broth
  • 1 3/4 cups couscous
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can red beans, drained and rinsed
  • 2 cups frozen corn kernels, thawed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tomato, chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh salsa, mild, medium or hot
  • 1 tbsp lime juice

Directions

Bring the vegetable broth to a boil. Add couscous, stir, cover, remove from heat and let rest for 10 minutes. Meanwhile, prepare remaining ingredients. Combine couscous and vegetables. Combine salsa and lime juice. Pour over couscous and mix well. Serve warm or cold.