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Southwestern Black Bean Couscous Salad

FOR THE SALAD

Israeli couscous

water

15 oz. can black beans, rinsed

sweet corn

cherry tomatoes, cut into fourths

red onion, finely diced

FOR THE DRESSING

olive oil

fresh cilantro, chopped

juice from 1 to 2 limes*

ground cumin

sea salt

Bring 1.5 cups of water to a rolling boil. Add in couscous and turn to low. Let simmer until all water is absorbed. Place in a tupperware and into the refrigerator to chill.

Once the couscous has chilled mix together couscous, black beans, sweet corn, cherry tomatoes, and red onion in a large bowl. Set aside.

Prep dressing by placing all ingredients int a high-speed food processor and mixing on high for about a minute, or until smooth.

Pour dressing over couscous mixture and mix.