This summer there is one food that we've enjoyed almost every week - a couscous, black bean and corn salad. It started out as me mimicking a corn and avocado salad my sister-in-law, Heather, made for our annual Memorial weekend bash , but over time I've adapted it so much that's it's now quite different from the original. This has become our go-to party and potluck dish and is always well received, with at least a few people asking for the recipe. My favorite things about this salad is that it's delicious cold or room temperature and it makes for great leftovers. Ingredients 3 ears of sweet corn 1 cup (dry) couscous 1 can of black beans 1 T cumin 1 lime 1/2 red onion 2 cloves of garlic 3 red sweet peppers (or 1 red bell pepper) 1 avocado 5oz (1/2 package) queso fresco Directions cook sweet corn (in husks) in oven at 350' for 30 minutes, then set aside to cool cook couscous according to package directions rinse and drain ...