1 cup Asian couscous
1 cup chicken broth
1 cup black beans
1 (15 oz.) can whole kernel corn, drained
1/2 red onion, diced
sweet and spicy dressing, to taste (I use Allison House)
salt and pepper, to taste
2 stalks diced celery (optional)

Cook couscous and chicken broth in a rice cooker until light and fluffy, add remaining ingredients and mix.

If serving warm, heat through. May be served cold, as well.

Submitted by: Pamy