Couscous, Corn, and Black Bean Chicken Salad
Description
Leftover chicken belongs in this quick couscous salad of corn, bell pepper, and black beans, with a pop of balsamic vinegar dressing.
Ingredients
•
2 1/2 cups water
•
3 tablespoons olive oil, divided
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2 cups pearl (Israeli) couscous
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1/4 cup balsamic vinegar
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1 teaspoon white sugar
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salt and ground black pepper to taste
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1 (16 ounce) can black beans, rinsed and drained
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1 (16 ounce) can whole kernel corn, drained
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1 1/2 cups cooked and cubed rotisserie chicken
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1/2 red bell pepper, chopped
Directions
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.
2
Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
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.