Confetti Corn Couscous Salad

• 16 ounces quick couscous or 12 ounces israeli couscous
• 3 lbs frozen corn, thawed and cooked,let cool.
• 2 (12 ounce) cans black beans, drained and rinsed in cold water
• 8 ounces chopped red onions
• 3 ounces chopped green peppers
• 3 ounces chopped yellow peppers
• 3 ounces chopped orange bell peppers
• 3 ounces chopped red peppers
• 3 small zucchini, halved and thinly sliced- use a mandoline
• 1 cup kalamata olive, pitted and sliced
• dressing
• 1 1/2 cups olive oil
• 1/4 cup white wine vinegar
• 1/4 cup white balsamic vinegar
• 2 1/2 teaspoons cumin
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh marjoram

1. if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
2. if using israeli couscous, steam or boil for 13 minutes, remove from heat.
3. if boiling, drain.
4. in a huge bowl add couscous, corn, and the rest of the salad ingredients.
5. mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
6. serve at room temperature.

couscous, frozen corn, black beans, red onions, green peppers, yellow peppers, orange bell peppers, red peppers, zucchini, kalamata olive, dressing, olive oil, white wine vinegar, white balsamic vinegar, cumin, fresh basil, thyme, fresh marjoram

Taken from www.food.com/recipe/confetti-corn-couscous-salad-94014 (may not work)