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Black Bean and Couscous Salad:
1 1/2 c uncooked whole wheat couscous
1 3/4 c low sodium chicken broth
1/4 c olive oil
3 tablespoons lime juice
1 1/2 teaspoons red wine vinegar
1 1/4 teaspoon ground cumin
12 green onions
1 1/2 red bell pepper, seeded and diced
1 1/2 c corn
3, 15oz cans black beans drained
Salt and pepper to taste
Bring chicken broth to boil and add couscous. Cover the pot and remove from heat. 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 and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the oil with the vegetables and mix well.
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.