Couscous, Black Bean & Mango Salad

           One of my favourite things about summer is the abundance of fresh produce at the market & grocery stores. The choices are limitless and the price is reasonable - a cooking delight. At the market this morning, I picked up mangos, onions, red pepper, cilantro, spinach, cucumber, tomatoes - everything (except the mango) grown locally. 
         I am always looking for a new summer salad, preferably something that can be taken to a potluck or BBQ without spoiling. This recipe is perfect for any outdoor gathering, and pairs well with chicken or burgers from the grill. Plus, it used up some of my market purchases!

          


Ingredients:
1 cup whole-wheat couscous
1 cup chicken or vegetable broth, boiling
1 large ripe mango
1 can (19 oz) black beans, drained & rinsed
1/4 cup chopped red onion
handful of fresh cilantro, chopped
1 small red pepper, chopped 
3 limes or 4 tbsp lime juice
olive oil


Directions:
1. In a saucepan, mix couscous & boiling broth. Cover & let stand 5 minutes. Fluff with a fork.
2. Combine all ingredients & mix well. Drizzle with olive oil & lime juice.
3. Serve immediately or keep up to 3 days in fridge.