Couscous, Corn, and Black Bean Chicken Salad recipe

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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

Nutrition Info

340.3 calories
carbohydrate: 51.1 g
cholesterol: 19.7 mg
fat: 8 g
fiber: 7 g
protein: 17 g
saturatedFat: 1.4 g
servingSize: -
sodium: 429 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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