Couscous, Corn, and Black Bean Chicken Salad

Name: Couscous, Corn, and Black Bean Chicken Salad
Total time: 50
Yield: 8
Ingredients: 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

Recipe by Cooking Fox from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

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2 ½ cups water
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3 tablespoons olive oil, divided
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2 cups pearl (Israeli) couscous
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¼ 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 ½ cups cooked and cubed rotisserie chicken
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½ red bell pepper, chopped

Instructions

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