Black Bean Couscous Salad
Toss all together in large bowl:
1 cup prepared couscous
2 cups corn niblets (I use the frozen kind, run them under cold water for a minute to thaw, and drain thoroughly.)
2 cups black beans
1 cup chopped plum tomatoes
1/4 cup red onion
Whirl all in blender:
2 teaspoons olive oil
2 tablespoons lime or lemon juice (or 1 of each)
1/4 cup chopped cilantro
2 cloves garlic, chopped
1/4 teaspoon cayenne pepper
1. Pour dressing over salad, and toss.
2. Refrigerate at least two hours.
Can be served cold or at room temperatures. (Toddlers tend to prefer room temperature for everything, so that’s usually what I do.)