Tex-Mex Couscous Salad

* 2 cups vegetable broth
* 1 3/4 cups couscous
* 1 15-ounce can black beans, drained and rinsed
* 1 15-ounce can red beans, drained and rinsed
* 2 cups frozen corn kernels, thawed
* 1 chopped red bell pepper
* 1 chopped green bell pepper
* 1 chopped tomato
* 1/2 cup chopped green onions
* 1/4 cup chopped cilantro
* 1 tablespoon fresh salsa, mild, medium or hot
* 1 tablespoon lime juice


Bring the vegetable broth to a boil. Add couscous, stir, cover, remove from heat and let rest for 10 minutes. Meanwhile, prepare remaining ingredients. Combine couscous and vegetables. Combine salsa and lime juice. Pour over couscous and mix well. Serve warm or cold.