Couscous, Corn, and Black Bean Chicken Salad

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 340 Calories

Ingredients

• 1 teaspoon white sugar
• 2 ½ cups water
• salt and ground black pepper to taste
• ½ red bell pepper, chopped
• ¼ cup balsamic vinegar
• 3 tablespoons olive oil, divided
• 1 (16 ounce) can black beans, rinsed and drained
• 2 cups pearl (Israeli) couscous
• 1 (16 ounce) can whole kernel corn, drained
• 1 ½ cups cooked and cubed rotisserie chicken

Recipe Instructions

Step 1

Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.

Step 2

Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.

Step 3

Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.