Adapted from Williams-Sonoma Kitchen Library, Beans & Rice
1 can black beans, drained and rinsed
kernels from 1 - 2 ears of grilled corn (I simply peel the corn and place it directly on grill for 5-6 minutes, turning occasionally to get equal grill marks)
1 red bell pepper (or grilled poblano, or green or yellow peppers, or whatever you find fresh!), chopped
1 -2 small heirloom tomatoes, chopped
1 small red onion, chopped (green onions work well too!)
1 small jalapeño, finely diced
1 clove garlic, minced
2 Tbs chopped, fresh parsley
3 ½ Tbs red wine vinegar
2 Tbs olive oil (I use a garlic infused dipping oil... from my local market!)
¼ cup Israeli Cous Cous
salt and pepper to taste
Heat water in a small pot on the stove to cook Cous Cous. Cook according to package directions and drain.
In a large bowl combine first 8 ingredients (beans through parsley). Add olive oil, vinegar, salt and pepper and toss well to combine. Taste, and adjust salt and pepper if necessary.
