Tex-Mex Couscous Salad

2 cups vegetable broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red beans, drained and rinsed
1 3/4 cups couscous
2 cups frozen corn kernels, thawed
1 chopped red bell pepper
1 chopped orange bell pepper
1/2 cup chopped green onions
1 pint grape tomatoes sliced in half
1/4 cup chopped cilantro (or parsley)
1 cup salsa
1 tablespoon lime juice

Bring vegetable broth to a boil. Add couscous, stir, cover, remove from heat, and let sit for 10 minutes. Meanwhile, prepare remaining ingredients. Combine couscous and vegetables. Combine salsa and lime juice. Pour over couscous and mix well. Also good with lemon-garlic dressing mixed in. May serve warm or cold.