Name: Couscous, Corn, and Black Bean Chicken Salad
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Water - 2 ½ cups; Olive oil, divided - 3 tablespoons; Pearl (Israeli) couscous - 2 cups; Balsamic Vinegar - ¼ cup; White sugar - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Black beans, rinsed and drained - 1 (16 ounce) can; Whole kernel corn, drained - 1 (16 ounce) can; Cooked and cubed rotisserie chicken - 1 ½ cups; Red bell pepper, chopped - ½

Ingredients for - Couscous, Corn, and Black Bean Chicken Salad

1. Water 2 ½ cups

2. Olive oil, divided 3 tablespoons

3. Pearl (Israeli) couscous 2 cups

4. Balsamic Vinegar ¼ cup

5. White sugar 1 teaspoon

6. Salt and ground black pepper to taste 1 teaspoon

7. Black beans, rinsed and drained 1 (16 ounce) can

8. Whole kernel corn, drained 1 (16 ounce) can

9. Cooked and cubed rotisserie chicken 1 ½ cups

10. Red bell pepper, chopped ½

How to cook deliciously - Couscous, Corn, and Black Bean Chicken Salad

1 . Stage

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 . Stage

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

3 . Stage

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.