Black Bean and Cous Cous Salad by Guest Chef Emily

1 c. uncooked cous cous
1 can chicken broth
3 T EVOO
3 T fresh lime juice
2 t red wine vinegar
½ t groud cumin
10 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn
1 can (15 oz) black beans, drained
½ c. cilantro
Salt and pepper to taste

Bring broth to a boil and stir in cous cous- cover, remove from heat and let stand 5 min

In a small bowl wisk together olive oil, lime juice, vinegar and cumin. In large bowl add onions, peppers, corn, beans and cilantro. Mix well and add dressing- toss to coat. Fluff couscous well and add to the bowl of veggies. Salt and pepper to taste.
Refrigerate until ready, I think it’s better served the next day.
Serves 6-8