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Festive Cilantro Couscous Salad

Prepare 1 c. couscous soaking in 1 c. boiling water, then cool to room temperature. Toss couscous with 2 c. cooked black or kidney beans, 2 c. corn kernels (lightly steamed), 1 diced large carrot, 1 finely chopped bell pepper (any color), ½ c. chopped green onions, 1 minced hot pepper, ¼ c. chopped cilantro, ¼ c. chopped parsley, ¼ c. chopped basil. Wisk together 6 tbs. Olive oil, 4-6 tbs. lime juice, 3 cloves minced or pressed garlic, ¾ tsp. ground cumin, ¾ tsp salt, and ground pepper to taste. Drizzle over salad and toss well. Refrigerate for several hours and re-toss before serving. This is great with a few chips.

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