Black Bean and Couscous Salad

1 cup couscous

1-1/4 cups chicken broth

6 T. Olive oil

4 T. lime juice

2 tsp. red wine vinegar

1 tsp. cumin

6 green onions

1/2 red pepper chopped

1/4 cup finely chopped fresh cilantro

1 can shoepeg corn, drained

2 cans black beans (rinsed and drained)

Bring the chicken broth to a boil.

Add couscous to broth, remove from heat and cover for 5 minutes.

Whisk together oil, lime juice, vinegar and cumin.

Fluff couscous in a large mixing bowl; add onions, pepper, cilantro, beans and corn.

Pour oil mixture onto couscous and toss to coat. Salt and pepper to taste.

Chill before serving.

NOTE: Keeps well for serveral days. Dressing and veggies could be used on left over brown rice.