½ cup diced yellow bell pepper (optional)
¼ cup finely chopped fresh cilantro
1 small jalapeno pepper, seeded and diced
2 Tbs. olive oil
3 to 4 Tbs. fresh lime juice (2 limes)
½ cup diced red bell pepper (optional)
1 tsp. salt
½ tsp. ground cumin
1 cup uncooked couscous
15-oz. can black beans, rinsed and drained, or 1 ¾ cups cooked black beans
1 cup cooked fresh (about 2 ears) or thawed frozen corn
½ cup diced red onion
- In medium saucepan, combine salt, cumin and 1 1/2 cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again.
- Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.