• 1 cup corn kernels
• 3/4 medium cucumber, peeled, seeded and diced
• 1/2 cup vegetable stock
• 3-1/2 Tbs. couscous
• 11 ounces canned black beans, drained and rinsed
• 3-1/2 Tbs. bottled roasted red bell peppers, coarsely chopped
• 3 Tbs. plus 1 tsp. rice vinegar
• 2 Tbs. olive oil
• 3/4 small head Boston lettuce
• 2 large tomatoes, sliced

Place corn in a steamer basket over boiling water. Cover pan and steam 2-3 minutes or until tender. Drain and transfer to a bowl with cucumber. Bring stock to a boil in same saucepan over high heat. Stir in couscous, cover pan and remove from heat. Let stand 5 minutes until liquid is absorbed. Transfer couscous into bowl with corn. Add next 2 ingredients, 2 Tbs. rice vinegar, and 1 Tbs. plus 1 tsp. oil. Toss. Cover and refrigerate at least 1 hour.

Arrange lettuce and tomatoes on individual salad plates. Combine remaining rice vinegar and oil in a jar with a tight-fitting lid. Drizzle over lettuce and tomatoes. Spoon couscous mixture in center of plates.

Per serving: calories 234, fat 7.9g, 29% calories from fat, cholesterol 0mg, protein 8.4g, carbohydrates 35.6g, fiber 8.4g, sugar 9.2g, sodium 217mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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