Black Bean and Couscous Salad

1/2 cup chicken broth
low-sodium (or low-sodium vegetable broth)
1/2 cup couscous (uncooked)
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon cumin
ground
fresh lime juice (1 tablespoon
optional)
1 can black beans
low-sodium (drained and rinsed)
1/2 onion
medium (minced)
1/2 red or green pepper (minced)
1 cup frozen corn
thawed (or fresh
or low-sodium canned)
fresh cilantro (2 tablespoons chopped
optional)

Wash hands with soap and water.
Before starting to prepare the recipe: Wash red or green pepper and cilantro (if using). Wash and juice the lime into a small bowl (if using). Drain and rinse the black beans and corn (if using canned corn). Collect, mince, and measure all ingredients.
Wash red or green pepper and cilantro (if using).
Wash and juice the lime into a small bowl (if using).
Drain and rinse the black beans and corn (if using canned corn).
Collect, mince, and measure all ingredients.
Bring broth to a boil in a small pot, and stir in couscous.
Cover the pot, and remove it from the heat. Let stand for 5 minutes.
In a large bowl, whisk together oil, vinegar, cumin, and lime juice (if using).
Add beans, onion, red or green pepper, and corn to the vinegar and oil mixture, and toss.
Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well.
Taste. Add salt and black pepper if desired.
Add cilantro (if using) and serve.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Eating Smart, Being Active
Colorado State University