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Southwestern Coucous Salad

For the salad:
1 cup prepared coucous (follow package directions; very easy)
2 cups raw niblet corn (I used frozen, and popped into boiling water for 30 seconds to thaw, then ran under cold water to cool)
1 750 ml can black beans, drained and rinsed
1 cup chopped plum tomatoes (I didn't have any fresh, so used a cup of tinned diced, drained)
1/4 cup finely chopped red onion

For dressing:
1/4 cup olive oil
2 T lemon or lime juice
1/4 cup copped fresh cilantro
2 large cloves garlic, crushed or minced
1/4 teaspoon crushed red pepper flakes (optional, but I put them in)

Toss salad ingredients together in large bowl.

The recipe says to whisk dressing ingredients, but I put them in a blender to disguise the bits of cilantro, which would be problematic for some kids. (Mwah-ha.)

Add dressing to salad, mix well, and refrigerate for at least two hours. Ours was in the fridge overnight. Can be served chilled (as ours was) or at room temperature.

Everyone received a 2-tablespoon first serving, which they were required to eat. Seconds were up to them: everyone wanted seconds (about a third cup this time), and a few even wanted thirds -- but we were out!

I'd say this was popular.

Enjoy!