Couscous, Corn, and Black Bean Chicken Salad

Updated on January 14, 2022

• 2 ½ cups water

• 3 tablespoons olive oil, divided

• 2 cups pearl (Israeli) couscous

• ¼ cup balsamic vinegar

• 1 teaspoon white sugar

• salt and ground black pepper to taste

• 1 (16 ounce) can black beans, rinsed and drained

• 1 (16 ounce) can whole kernel corn, drained

• 1 ½ cups cooked and cubed rotisserie chicken

• ½ red bell pepper, chopped

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.

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Nutrition Facts (per serving)

340Calories8g Fat51g Carbs17g Protein

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Nutrition FactsServings Per Recipe8Calories340% Daily Value *Total Fat8g10%Saturated Fat1g7%Cholesterol20mg7%Sodium429mg19%Total Carbohydrate51g19%Dietary Fiber7g25%Total Sugars4gProtein17gVitamin C12mg58%Calcium40mg3%Iron2mg12%Potassium382mg8%

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