Black Bean Couscous

I went to a Christmas dinner with a church group last week. One of the salads served was Couscous with black beans and tomatoes. I loved it. So I went home and searched for a recipe online. I found several that call for Quinoa, so I replaced that with Couscous.

1 Cup Couscous
1 can black beans, rinsed and drained
1 avocado, (optional)
1 tomato, diced
1 small glove of garlic, minced, or 1 tsp garlic supreme
1 red or green bell pepper, chopped into chunks, (optional)
1 cup cooked sweet corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro

Dressing (if you like a little more dressing, then double dressing ingredients)
2 tablespoons fresh lime juice
1/2 tsp cumin
1 tablespoon olive or vegetable oil
salt to taste

Cook Couscous according to package directions.
While Couscous is cooking prepare the other ingredients. Prepare the dressing by combining lime juice, oil, cumin and salt to taste.  Whisk together.
When couscous has finished cooking, remove from the heat and fluff with a fork. Add black beans and toss to warm them through.
When couscous has cooled, add the remaining ingredients.
Serve with tortilla chips.