Cous-Cous Salad


1. 1 16-oz Box of Cous-Cous

2. 1 can of black beans

3. 1 can of whole kernel corn

4. 1-2 tomatoes, diced

5. 1 Tbsp. cilantro

6. 1/4 c. lime juice


Cook cous-cous as directed.

Transfer cous-cous into a large bowl.

Add remaining ingredients and mix together.

Ingredients can vary in amounts based on individual taste.

Put into refrigerator for two hours.

Serve chilled.

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