Tex-Mex Couscous Salad
By Mary McDougall
Serves: 4-6
Prep Time: 10 min
Cook Time: 10 min
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.
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