Lime Couscous Salad with Black Beans & Corn

1 c. couscous

1-1/2 c. boiling water

1 tomato, diced

4 whole scallions, trimmed and chopped

1 15-oz. can black beans, drained

1 14-oz. can corn kernels, drained

2 T. chopped cilantro

1 T. chopped pickled jalapenos

1 T. canola oil

1 t. dried oregano

1/2 t. salt

1/2 t. freshly ground black pepper

Juice of 2 limes

In a medium bowl or saucepan, combine the couscous and boiling water. Cover and let stand for 10 minutes. Fluff the grains with a fork.

In a mixing bowl, combine the couscous with the remaining ingredients and toss together thoroughly. Chill for 15 minutes before serving to allow the flavors to meld. Serve as a side salad or as a filling for a burrito or pita.

Serves 4.

Vegetarian Times Low-Fat & Fast Mexican, p. 42.